Cherry Tomatoes Stuffed With Crab

These bite-sized morsels with a fresh crabmeat filling are easy to make and easy to eat. From the American Diabetes Association web page. I sometimes use these on a bed of torn greens for a quick lunch meal.

• Ready In: 15 mins
• Serves: 12

Ingredients

• 36  large cherry tomatoes
• 1  teaspoon salt
• 1⁄4 cup low fat cottage cheese
• 1 1⁄2 teaspoons small onion, minced
• 1⁄2 teaspoon  prepared horseradish, drained
• 1 1⁄2 teaspoons fresh lemon juice
• 1⁄8 teaspoon garlic powder
• 1⁄2 lb  crabmeat, drained and flaked
• 1⁄2 cup celery, minced
• 1  tablespoon green bell pepper, finely chopped
• 1  pinch parsley

Directions

1. Cut the tops off the tomatoes with a small knife and remove the pulp with a small spoon (use demitasse spoons, if you have them, or a small spoon with a pointed tip).
2. Sprinkle the insides of each tomato with salt.
3. Invert the tomatoes on paper towels and let them drain while you prepare the filling.
4. Place the cottage cheese in a food processor or blender and process until smooth (about 2 minutes).
5. Add the onion, horseradish, lemon juice, and garlic powder and process 1 minute more.
6. Stir in the crabmeat, celery, and green pepper.
7. Stuff each tomato with some of the crabmeat filling.
8. Arrange on a serving platter and refrigerate for atleast 1 hour before serving.
9. Garnish each tomatoes with parsley.