- 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
- 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.