Crab-Stuffed Tomatoes
serves 6
20 cherry tomatoes
1/2 cup cream cheese, softened 2 cloves garlic, sauteed in 1
tsp. butter 1 shallot, chopped and sauteed in butter 2
Tbsp. chives, chopped 1 6 oz. can crab, well drained
2/2 cup cheddar cheese, shredded salt & pepper to taste
Cut the tops off the tomatoes and hollow out. Allow to drain
with cut side down on a paper towel. Add the sauteed garlic
and shallot to the cream cheese. Add the chives, salt and
pepper, mix. Add the crab. Set aside. Stuff the tomatoes
with crab filling and place on a pie plate or baking dish.
Top with cheese and bake for 10 to 15 minutes at 375 F until
the tomatoes are hot, but still hold their shape.
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