| 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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