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Ingredients
- 1 lb fresh lump crabmeat picked over for shell
- 2 tsp green peppercorns rinsed and lightly crushed
- 1/4 c. snipped fresh chives
- 1/4 c. minced fresh parsley
- 1 Tbsp. snipped fresh dill
- 1/4 c. mayonnaise
- 2 tsp fresh lemon juice
- 1 Tbsp. sweethot mustard
- 1 x salt and freshly grnd pepper to taste
- 32 med to large cherry tomatoes (assorted colours would be lovely)
Directions
- In a large bowl combine crabmeat peppercorns chives parsley and dill.
- In small bowl combine mayonnaise lemon juice and mustard.
- Mix with crabmeat and add in salt and pepper.
- May be refrigerated covered for up to 12 hrs if not using immediately. Cut about 1/4 inch off blossom end of tomatoes with a serrated knife.
- To make tomatoes sit upright without tipping over you may have to cut a very thin slice from bottom.
- Scoop out seeds with a tiny tsp. (an espresso spoon works very well) and throw away.
- Sprinkle cavities with a bit of salt and place upside down on 2 layers of paper towels for 1 hour.
- Generously fill cavities with crabmeat salad.
- Chill for up to 2 hrs. Serve cool or possibly at room temperature.
- Bright orange yellow or possibly red cherry tomatoes also make beautiful little bowls for single bite treats like this one. The sweet crab filling accents with mustard and green peppercorns can also be a delicious light lunch served on greens or possibly spread on toasted sourdough.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 566g | |
| Calories 885 | |
| Calories from Fat 464 | 52% |
| Total Fat 52.34g | 65% |
| Saturated Fat 7.64g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 404mg | 135% |
| Sodium 1812mg | 76% |
| Potassium 1914mg | 55% |
| Total Carbs 6.06g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.08g | 1% |
| Protein 94.44g | 151% |
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