Cherry Tomatoes Stuffed with Crab Remoulade

Photo courtesy of freedigitalphotos.net/anankkml

The zesty Creole crabmeat mixture that stuffs the tomatoes in this lovely hors d'oeuvre is classic. These can be made a few hours ahead of time. Try to stop after just one! Makes 24.


2 dozen cherry tomatoes

1 large egg, boiled for 15 minutes

4 teaspoons Hellman's mayonnaise

1 tablespoon fresh squeezed lemon juice

1/2 teaspoon stone-ground (grainy) mustard

1/2 teaspoon Worcestershire sauce

1/2 teaspoon salt, plus more to taste

1/2 teaspoon sweet paprika

1/8 teaspoon Tabasco sauce

Dash cayenne

1 scallion (green onion), minced

1 tablespoon minced onion

1 tablespoon minced fresh parsley

1 small clove garlic, minced

3 ounces lump crabmeat


Slice top off cherry tomatoes, and cut tiny slice off bottoms so they'll stand up. Scoop out insides carefully and turn upside down to drain on paper toweling.

While tomatoes are draining, reserve white of boiled egg and mash the yolk with mayonnaise. Add lemon juice and whisk. Don't worry about any little lumps.

Add mustard, Worcestershire sauce, salt, paprika, Tabasco and cayenne, and mix well. Mince egg white fine and add it to sauce along with scallion, onion, parsley, and garlic. Mix well and fold in crabmeat without pulverizing it. Stuff tomatoes with crab mixture and serve.

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