Here's a bright fresh nibble for the start of summer.
Crab Filled Tomatoes
Makes 30 appetizers.
1/2 pound crabmeat
1 tablespoon mayonnaise
2 tablespoons sour cream
1 tablespoon chopped fresh tarragon
salt and pepper to taste
30 small cherry tomatoes
1 bunch chives, chopped
Rinse crabmeat and drain thoroughly.
In a medium mixing bowl, mix mayonnaise and sour cream. add crabmeat and tarragon. Add salt and pepper to taste.
Slice off the top third of each tomato. Top each with a bit of the crabmeat mixture. Chill for up to two hours. Let stand at room temperature for 30 minutes before serving.
Garnish with chopped chives and serve.
Thursday, April 23, 2009
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