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CATEGORY CUISINE TAG YIELD
Meats Taste3 1 servings

INGREDIENTS

24 lg Red and yellow cherry tomatoes; (1-inch size)
1 sm Ripe avocado; split, pitted and
; peeled
1/2 Lemon; Juice of
1 tb Olive oil
8 dr Tabasco pepper sauce
4 oz Crabmeat
1 tb Shallots; finely chopped
1 sm Clov garlic; peeled and finely chopped
8 Sprigs coriander; leaves only, half
; the leaves chopped
Salt and pepper to taste

INSTRUCTIONS

Cut a 1/4-inch cap off each tomato. Reserve the caps. Scoop out the
seeds and pulp with a tiny spoon or melon-ball scoop. Season each
hollowed tomato with salt and pepper. Set aside.
Mash the avocado with a fork in a bowl, add the lemon juice, olive
oil, Tabasco pepper sauce, crabmeat, shallots, garlic, and chopped
coriander and mix until smooth. Salt and pepper to taste.
Fill each cherry tomato 1/4-inch above the rim with the crab
guacamole. Add a coriander leaf for decoration on top and cover each
tomato with its cap.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4774
Converted by MM_Buster v2.0l.

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