Crab Filled Tomatoes

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.