Crab Stuffed Cherry Tomatoes

Crab Stuffed cherry tomatoes

An hors d'oeuvre doesn't need to be complicated or intimidating to prepare. These crab stuffed cherry tomatoes are super simple, require no cooking, can be made ahead and are sure to be a hit at your next cocktail party.

I'm a sucker for a good hors d'oeuvre and I've been known to make a meal out of them, so if you invite me to your party make sure you have plenty. Have some champagne too. I love champagne.


yield: 50 tomatoes

  • 50 large yellow or red cherry tomatoes
  • 8 oz. fresh lump crab meat
  • zest of 1 lemon, juice of 1/2 - use meyer lemon if in season
  • 1/2 tsp sea salt
  • 1/8 tsp white pepper
  • 1/8 tsp old bay brand seasoning
  • 1 tsp dijon mustard
  • 1/4 cup mayonnaise
  • 2 tbs full fat sour cream
  • 1 tbs fresh chives, finely minced
  • 1 tbs fresh dill, finely chopped, plus 3 tbs for garnish
  • 1 tbs fresh mint, finely minced
  • 1 tsp fresh ginger, finely minced
  • 1/2 clove crushed garlic
  • 3 tbs red bell pepper, finely chopped

Slice 1/4" off at top of each tomato at stem end, then make a small slice on bottom so tomato can stand without toppling over. With a small melon scoop or demitasse spoon gently scoop out seeds. Invert onto a paper towel drain excess moisture

To prepare filling, mix crab and other ingredients until just combined, making sure not to smash up your expensive crab meat. Fill each tomato with 1 tsp of crab and top each with a sprig of dill

Tomatoes are best prepared the day of serving but they can be filled, covered and refrigerated one day prior