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- 1 pint cherry tomatoes
- 1 (6 z.) can crab meat, drained, flaked and cartilage removed
- 1/2 diced green pepper
- 2 green onions, diced
- 2 tablespoons Italian-seasoned bread crumbs
- 1 teaspoon cider or white wine vinegar
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon dill weed
- 1/8 teaspoon salt
Cut a thin slice off tops of tomatoes and carefully scoop out insides; invert on paper towels to drain. In small bowl, combine remaining ingredients; mix well. Stuff tomatoes with crumb mixture; place in ungreased 13-in. x 9-in x 2-in. baking dish. Bake, uncovered, at 350° 8-10 minutes or until heated through. Serve warm.