Lindas Crab Stuffed Tomatoes Recipes

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LINDA'S CRAB STUFFED TOMATOES



Linda's Crab Stuffed Tomatoes image

These are great when the weather is hot and you don't feel like cooking. You can also stuff smaller cherry tomatoes with this mixture also, for some tasty appetizers when you feel like entertaining!

Provided by Lindas Busy Kitchen

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb lump crabmeat
1/3 stalk celery, chopped fine
mayonnaise, to taste
1 tablespoon Old Bay Seasoning
1/4 cup lemon juice
4 fresh tomatoes
romaine lettuce leaf

Steps:

  • Mix the first 5 ingredients together well. Chill for at least 1 hours.
  • Hollow out the 4 lg. fresh tomatoes. Fill with crab mixture.
  • Serve atop fresh lettuce leaves.

CRAB STUFFED CHERRY TOMATOES



Crab Stuffed Cherry Tomatoes image

OK, I don't eat tomatoes myself, but these always get great reviews whenever I bring them somewhere. I really like the stuffing part.

Provided by Kim127

Categories     Crab

Time 1h

Yield 40 serving(s)

Number Of Ingredients 10

1/4 lb lump crabmeat
1 -2 teaspoon chili sauce
1/4 teaspoon dijon-style mustard
2 tablespoons mayonnaise
1/2 teaspoon Worcestershire sauce
2 scallions, finely chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
40 cherry tomatoes (about)
salt

Steps:

  • In a mixing bowl, combine the crab meat, chili sauce, mustard, mayonnaise, Worcestershire sauce, scallions and herbs.
  • Mix well.
  • Cover and refrigerate until needed.
  • Using a serrated knife, cut a very thin slice from the stem end of each tomato.
  • Carefully scoop out pulp and seeds with the tip of a teaspoon.
  • Lightly sprinkle the insides of the tomatoes with salt.
  • Invert them on paper towels and let them drain for about 15 minutes.
  • Using a small spoon, stuff the tomatoes with the crab, mounding the filling slightly on top.
  • Serve cold.

Nutrition Facts : Calories 6.7, Fat 0.1, Cholesterol 2.1, Sodium 14.3, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 0.8

CRAB-STUFFED CHERRY TOMATOES



Crab-Stuffed Cherry Tomatoes image

For a little something special, I include these petite pleasers on the menu of our holiday parties. Our six children and 15 grandkids eat them up warm and juicy from the oven.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 1-1/2 dozen.

Number Of Ingredients 9

1 pint cherry tomatoes
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup diced green pepper
2 green onions, diced
2 tablespoons seasoned bread crumbs
1 teaspoon white wine vinegar
1/2 teaspoon dried parsley flakes
1/4 teaspoon dill weed
1/8 teaspoon salt, optional

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain. In a small bowl, combine the remaining ingredients. , Stuff tomatoes; place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 8-10 minutes or until heated through. Serve warm.

Nutrition Facts : Calories 53 calories, Fat 1g fat (0 saturated fat), Cholesterol 25mg cholesterol, Sodium 136mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

STUFFED SUMMER TOMATOES



Stuffed Summer Tomatoes image

A perfect summer side dish or light meal

Provided by Cheryl Bennett

Time 45m

Number Of Ingredients 17

8 ripe beefsteak - type tomatoes
+ choose filling below
1 cup cooked orzo pasta
1/4 cup diced tomato, from scooped out tomatoes
2 cloves garlic, minced
1 ounce feta, crumbled
1 ounce kalamata olives, sliced
1/4 cup rough breadcrumbs
1 tsp. oregano
1 Tbsp olive oil
1 cup crab meat, picked over for shells
1/2 cup rough breadcrumbs
1 clove garlic, minced
1 tsp dried thyme
1 Tbsp olive oil
salt and pepper
additional olive oil for drizzling, optional

Steps:

  • Preheat oven to 375°F.
  • With a serrated knife, slice the top of the tomato off and discard. Do not cut too much off, just the very top! Using a spoon, scoop out the tomato and reserve pulp if using. Season the inside of tomatoes with salt and pepper
  • Combine all ingredients for filling. Whether you choose the crab filling, or the orzo filling, the process is the same. Stuff all 8 tomatoes, drizzle tops with olive oil if desired and bake for 20 - 25 minutes.

SEAFOOD-STUFFED TOMATOES



Seafood-Stuffed Tomatoes image

A tempting combination of tiny shrimp, crabmeat, hard-cooked eggs and rice makes a cool, hearty salad perfect for a hot summer day. Our daughter, who's 12, likes to prepare this salad for company. It's delicious and easy to fix. -Gwen Landry, Jennings, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6-8 servings.

Number Of Ingredients 15

2 cups cooked rice
1 cup cooked salad shrimp
2 cans (6 ounces each) crabmeat, rinsed, drained and cartilage removed
4 hard-boiled large eggs, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped dill pickle
1 jar (2 ounces) chopped pimientos, drained
3/4 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
6 to 8 large tomatoes

Steps:

  • Combine the first nine ingredients in a bowl; set aside. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well. Pour over rice mixture; toss gently. Cover and chill for at least 1 hour. , Just before serving, cut a thin slice from the top of each tomato, or scallop top with a sharp knife. Scoop out pulp and discard, leaving a 1/2-in. thick shell. Fill each tomato with about 1/2 cup of salad. Serve immediately.

Nutrition Facts : Calories 318 calories, Fat 20g fat (3g saturated fat), Cholesterol 160mg cholesterol, Sodium 614mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.

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