Tiny Veggies Stuffed with Crabmeat

Tiny Veggies Stuffed with Crabmeat

Tiny Veggies Stuffed with Crabmeat
The only thing simple about these vegetables is the simply great taste that goes along with it. Although these finger foods take some time and effort, the pay off comes with a huge taste.
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Makes:
24 pieces

Ingredients
12 cherry tomatoes
12 fresh snow peas
1 (6 oz.) can crabmeat, drained, flaked and cartilage removed
2 tbsp. reduced-fat cream cheese
1 tbsp. green onions, finely chopped
2 tsp. reduced-fat sour cream
2 tsp. chili sauce
1 tsp. lemon juice
1/2 tsp. prepared horseradish

Methods/steps
Cut the tops of each tomato; scoop out pulp with a small spoon and discard. Invert tomatoes on paper towels to drain; let stand for 1 - 3 hours. Place 1 inch of water in a saucepan; add snow peas. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry; refrigerate. In a bowl, combine the remaining ingredients; mix well. Using a sharp knife, make a slit down the side of each pea pod. Fill peas and tomatoes with crab mixture. Arrange on a serving platter; cover and refrigerate for at least 30 minutes.
Additional Tips
Ready in 1 hour 30 min

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