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crab-stuffed cherry tomatoes and more

(2 ratings)
Recipe by
Mari Craddock
Southaven, MS

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

(2 ratings)
yield 24 serving(s)
prep time 25 Min

Ingredients For crab-stuffed cherry tomatoes and more

  • 12
    cherry tomatoes
  • 12
    fresh snow peas
  • 1 can
    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

How To Make crab-stuffed cherry tomatoes and more

  • 1
    Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.
  • 2
    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.
  • 3
    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.
  • 4
    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.

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