Crab and Avocado Stuffed Tomatoes
Miniature tomatoes stuffed with a little bit of avocado and crab salad are always a hit and are easy to put together.
Ingredients
- 12 cocktail or large grape tomatoes (about the size of a ping pong ball)
- 2 tbsp mayonnaise
- 1 tbsp very finely diced red onion
- 1 tbsp very finely diced celery
- 1 tbsp finely diced red or yellow pepper
- 1 tsp finely chopped Italian (flat leaf) parsley
- 1 tsp chopped chives, plus extra for garnish
- 1 tsp very ripe Haas avocado, skin and pit removed
- 1 tbsp sour cream
- Salt and pepper, to taste
Instructions
- Using a sharp knife, cut a small sliver from the bottom of each tomato so it makes the bottom flat enough for them to stand upright without rolling over.
- Cut the top ¼ off the tomatoes. Scoop out the seeds and pulp and discard (be careful not to scoop right through the bottom of the tomato). Set tomatoes aside.
- In a large bowl, combine the crabmeat, mayonnaise, onion, celery, red pepper, parsley, chives, salt and pepper. Mix until thoroughly combined. Cover and refrigerate until ready to use.
- In a small bowl, combine avocado, sour cream and salt and mash with a fork until smooth.
- To assemble: Spoon a small scoop of avocado mixture into the bottom of each hollowed out tomato. Top with a spoonful of the crabmeat and garnish with chives.