Crab Stuffed Cherry Tomatoes

Total Time
Prep 1 hr
Cook 0 mins

OK, I don't eat tomatoes myself, but these always get great reviews whenever I bring them somewhere. I really like the stuffing part.

Ingredients Nutrition


  1. In a mixing bowl, combine the crab meat, chili sauce, mustard, mayonnaise, Worcestershire sauce, scallions and herbs.
  2. Mix well.
  3. Cover and refrigerate until needed.
  4. Using a serrated knife, cut a very thin slice from the stem end of each tomato.
  5. Carefully scoop out pulp and seeds with the tip of a teaspoon.
  6. Lightly sprinkle the insides of the tomatoes with salt.
  7. Invert them on paper towels and let them drain for about 15 minutes.
  8. Using a small spoon, stuff the tomatoes with the crab, mounding the filling slightly on top.
  9. Serve cold.


Most Helpful

I made this for *Zaar World Tour III* wow small in size but full in flavour. Substitute I made was I used grainy Dijon-style mustard, dried basil and dried chives (didn't have fresh ones at home). We all enjoyed them Thank you Kim127

Chef floWer June 06, 2007

These were really good and easy to make...the only problem I had, and this was just a personal preference was they were too oniony for me. I think next time I will stuff some of them without the scallions, then add the scallions and stuff the rest. But they had a great taste and we will be making again! Thanks for posting and congrats on winning the football pool.

Troop Angel September 30, 2007

Like an herby crab-cake tucked into a tiny tomato. Brilliant! And so beautiful on a platter. A wonderful party/cocktil event platter--a regular at our events from now on.

Chef Kate July 09, 2007

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