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Cape Cod Crab-Stuffed Tomatoes

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ready in: under 30 minutes
serves/makes:   8

recipe id: 102100

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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.

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