Cherry Tomatoes Stuffed with Curried Crabmeat
Sara Noble
ingredients
- 100 cherry tomatoes
- 1/2 cup mayonnaise
- 2 teaspoons finely chopped mango chutney
- 2 teaspoons curry powder
- 1/2 pound fresh lump crabmeat, picked over for shell and cartilage
- 3 tablespoons dried currants
- 2 tablespoons very finely minced celery
- 2 tablespoons very finely chopped Granny Smith apple
- salt to taste
- 2 tablespoons snipped fresh chives, for garnish
directions
- 1
With a small paring knife, cut a small slice off the tops of the cherry tomatoes and use a small spoon, like a demitasse spoon, to carefully hollow them out. Discard pulp and set the tomato shells aside.
- 2
In a bowl, combine the mayonnaise, chutney, and curry powder. Add the crabmeat, breaking it up into smaller pieces with a fork, along with the currants, celery, and apple. Season with salt and toss well.
- 3
With the small spoon, carefully stuff the crab mixture into the tomatoes. Make sure to stuff them all the way to the bottom to prevent them from rolling over. Garnish with chives. Place on baking sheets, cover with plastic wrap, and refrigerate for up to 30 minutes before serving.
Source: Fran ?
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews