Follow these steps for perfect results
frozen crabmeat
thawed and flaked
cherry tomatoes
large-sized
mayonnaise
minced
fresh parsley
minced
dry mustard
salt
Drain crabmeat on several layers of paper towels.
Cut off a thin slice from the top and bottom of each cherry tomato.
Using a small melon baller, remove the pulp from the tomatoes.
Drain the hollowed tomatoes upside down on paper towels.
In a small bowl, mix the crabmeat, mayonnaise, parsley, dry mustard, and salt.
Blend well.
Stuff the tomato cavities with the crab mixture.
Chill for at least 30 minutes before serving.
Expert advice for the best results
Use high-quality crabmeat for the best flavor.
Make sure tomatoes are ripe but firm.
Gently mix the crab mixture to avoid breaking the crabmeat.
Everything you need to know before you start
5 minutes
Can be made several hours in advance.
Arrange tomatoes on a platter with a sprig of parsley.
Serve chilled.
Garnish with fresh parsley.
Enhances the crab flavor
Discover the story behind this recipe
Popular appetizer for parties and gatherings.
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