Beer makes batters better, meat more tender, and sauces more flavorful.
Crab-Stuffed Tomatoes
- add review
- #17036
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
20 cherry tomatoes
1/2 cup cream cheese, softened
2 cloves garlic
1 shallot, chopped
2 tablespoons fresh chives, chopped
1 can (6 ounce size) crab, well drained
1/2 cup Cheddar cheese, shredded
salt and pepper, to taste
directions
Cut the tops off the tomatoes and hollow out. Allow to drain with cut side down on a paper towel.
Saute the garlic and shallot in butter until soft. Let cool. Add the 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 degrees F until the tomatoes are hot, but still hold their shape.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments