Crab Stuffed Cherry Tomatoes

Ingredients:

Yields 30 tomatoes.

• 30 ripe cherry tomatoes, washed

• 1/2 pound backfin crab meat

• 4 teaspoons plain, lowfat yogurt

• 3 teaspoons parsley, chopped

• 3 teaspoons onion, finely diced

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon seafood seasoning

• 1/8 teaspoon white pepper

• pinch salt

• parsley

• paprika

Preparation Instructions:

1. Core tops of tomatoes, set aside.

2. Combine remaining ingredients and mix gently.

3. Spoon mixture into tomatoes, filling about 1/2 inch over tomato tops.

4. Sprinkle lightly with paprika and parsley.

5. Serve cold or hot.

6. To heat, bake in a preheated 375-degree oven for 10 minutes.