 | | Directions | | To prepare cherry tomatoes, cut a small portion off the bottom of each tomato so they will sit on a tray without rolling. Slice off the top of each tomato and carefully scoop out center seeds and pulp with the small end of melon scoop or sharp knife. Place each tomato upside down on paper towel to drain. Refrigerate until ready to fill. Using a tiny spoon, fill each tomato with filling of your choice. For the CRAB FILLING, combine all ingredients, using just enough mayonnaise to moisten and hold together. For the CREAM CHEESE FILLING, combine all ingredients and fill the same way. Sprinkle tops with chopped parsley and refrigerate for up to 6 hours before serving. For the BACON FILLING: combine all ingredients and fill the same way. |
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Prep Time: 45 minutes
Servings: 12
|  | | Ingredients | | - | | 2 pints cherry tomatoes |
| - | | CRAB FILLING: |
| - | | 1/2 pound cooked crab meat, finely chopped (can use imitation) |
| - | | 1/4 cup celery, finely chopped |
| - | | 1/4 teaspoon Worcestershire sauce |
| - | | 1/8 teaspoon salt, to taste |
| - | | 1/2 teaspoon tarragon, chopped (or 1/4 teaspoon dried) |
| - | | 1/2 tablespoon mayonnaise |
| - | | CREAM CHEESE FILLING: |
| - | | 1 package cream cheese, softened (8 ounce pkg) |
| - | | 1 tablespoon dry Italian salad dressing mix |
| - | | 2 tablespoons milk |
| - | | 3 tablespoons fresh parsley, chopped |
| - | | BACON FILLING: |
| - | | 1 package bacon, cooked, crumbled |
| - | | 3/4 cup mayonnaise |
| - | | 1/2 cup Parmesan cheese, freshly grated |
| - | | 1/8 teaspoon garlic powder |
| - | | 1/2 teaspoon dried basil leaves |
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