Crab-Stuffed Cherry Tomatoes

Ingredients

• 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

Directions

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.