Crab-Stuffed Cherry Tomatoes and more

Mari Craddock


This is great to take along with you to a party. Its healthy - low carb and helps you stay on track.

Its also good on celery,zucchini. You can use your imagination with this one.

TIP for the Day:
Cutting Green Onions
I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

pinch tips: How to Cut a Watermelon





25 Min


cherry tomatoes
fresh snow peas
1 can(s)
crabmeat, drained, flaked and cartilage removed
2 Tbsp
reduced-fat spreadable cream cheese
1 Tbsp
finely chopped green onion
2 tsp
reduced-fat sour cream
2 tsp
chili sauce
1 tsp
lemon juice
1/2 tsp

Directions Step-By-Step

Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.
Meanwhile, place snow peas in a small saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. With a sharp knife, split each pea pod along the curved edge.
In a small bowl, combine the remaining ingredients. Fill tomatoes and peas with crab mixture; arrange on a serving platter. Cover and refrigerate for at least 30 minutes.
Nutritional Facts
1 appetizer equals 14 calories, trace fat (trace saturated fat), 7 mg cholesterol, 38 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.

About this Recipe