Crab-Stuffed Cherry Tomatoes Recipe

  • 1 pint cherry tomatoes
  • 1 (6 ounce) can crabmeat – drained, flaked and cartilage removed
  • 1/2 cup diced green pepper
  • 2 green onions, diced
  • 2 tablespoons Italian-seasoned bread crumbs
  • 1 teaspoon cider or white wine vinegar
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon salt
  1. Cut a thin lice off tops of tomatoes and carefully scoop out insides; invert on paper towels to drain. In a small bowl, combine remaining ingredients; mix well. Stuff tomatoes; place in an ungreased 13-in. x 9-in x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 8-10 minutes or until heated through. Serve warm.