16 large cherry tomatoes (1 1/2 inches in diameter) 3 tablespoons mayonnaise 1/2 teaspoon lemon juice 1 clove garlic, minced 3/4 cup fresh or refrigerated canned crabmeat 3 tablespoons chopped pimiento-stuffed green olives 2 tablespoons slivered almonds or pine nuts 1/8 teaspoon black pepper
Cut small slivers from bottoms of cherry tomatoes so they will stand upright. Cut off tops of tomatoes; scoop out seeds and membranes. Turn tomatoes upside down to drain; set aside.
Combine mayonnaise, lemon juice and garlic in medium bowl. Add crabmeat, olives, almonds and pepper; mix well.
Spoon crab mixture into tomatoes. Serve immediately.