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Results 1 - 10 of 29 for stuffed crab tomato
Remove any shell or cartilage from crab meat. Wash tomatoes. Remove stem ... degrees for 20 to 25 minutes or until tomatoes are tender. Serves 6.
Cut off top of each tomato, scoop out pulp, reserving ... crabmeat mixture. Chill before serving. Yield: 36 appetizers. (About 12 calories each.)
Thinly slice tops and bottoms from tomatoes. Remove pulp from stem end; drain. In small bowl, stir together remaining ingredients. Use to ...
Scald and peel the tomatoes, ... the lightly mixed crab salad and replace the tomato caps. Serve on a base ... sprinkle with finely chopped parsley.
Preheat oven to 350°F. Discard ends of the zucchini and cut in half lengthwise. Microwave for 3 minutes. Scoop out the pulp, leaving ...
Cut a slice from the top of each chilled tomato. Scoop out the center, ... shells on lettuce-garnished salad plates. Fill with salad. 4 servings.
Prepare Jello with hot tomato juice. Add other ingredients and ... mold and refrigerate until firm. (11 x 7 1/2 x 1 1/2 inch pan can be used.)
Combine all ingredients and mix well. May be served at room temperature or chilled. Serves 6.
Melt butter; add onions, celery and tomato paste. Cook until onions wilt, ... tender. Add rice, crab (krab) meat and seasonings. Stuff ... degrees for 15-20 minutes.
Fill a small cherry tomato or a large tomato.
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