| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Taste3 | 1 | Servings | |
INGREDIENTS
| 24 | Red and yellow cherry | |
| tomatoes 1-inch size | ||
| 1 | Ripe avocado, split pitted | |
| and | ||
| peeled | ||
| 1/2 | Lemon, Juice of | |
| 1 | T | Olive oil |
| 8 | Tabasco pepper sauce | |
| 4 | oz | Crabmeat |
| 1 | T | Shallots, finely chopped |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 125
Total Fat: 14.2g
Cholesterol: 0mg
Sodium: 13.3mg
Potassium: 602.7mg
Carbohydrates: 14.8g
Fiber: 3.5g
Sugar: 7.3g
Protein: 2.9g