| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
servings |
INGREDIENTS
| 2 |
pt |
Ripe cherry tomatoes; (approximately 40-50 |
|
|
; tomatoes) |
| 1 |
lb |
Cooked crabmeat or imitation crab; (finely chopped) |
| 1/3 |
c |
Diced celery; very finely chopped |
| 1 |
oz |
Cashew nuts; chopped fine |
| 1/2 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Fresh tarragon; chopped (or 1/2 |
|
|
; teaspoon dried) |
| 1 |
tb |
Mayonnaise |
INSTRUCTIONS
With a paring knife, slice off the top 1/4 off each cherry tomato. Take a
melon ball scoop and scoop out each cherry tomato (save tomato pulp for
salsas, soups or stews). In a mixing bowl, blend crabmeat, celery, cashews,
mayonnaise and seasonings. Take melon ball scoop and scoop mixture into
cherry tomato cavity to form a nice mound on each cherry tomato. Arrange on
a platter and chill. Garnish with parsley if you wish and serve. Delicious
and colorful.
Enjoy!
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