Crabby Stuffed Tomatoes Share Tags: appetizer Here comes a newly created recipe that I'm calling "Crabby Stuffed Tomatoes". These super easy, yet sophisticated looking seafood appetizers are so delicious and of course they contain wonderful Philadelphia Cream Cheese! My sister helped me give out samples to folks who live in her apartment building and after they tried these mouth watering appetizers, I was given the "go" to make more. A totally guiltless appetizer for your next party or to make as a nice comfort food to curb you food cravings without all the calories. Enjoy! Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 6 6 Large Vine Ripe Tomatoes
8 ounce(s) of Pakage of Crab Meat (Diced up)
1/4 cup(s) of Shredded Gruyere cheese
4 ounce(s) of Philadelphia Cream Cheese (Softened)
1/2 cup(s) of mashed potatoes (Day old, if you have them)
1 tbsp. of Fresh Juice of one lemon
1 tsp. of Horseradish (prepared)
1/4 tsp. of Cayenne Pepper
1/2 tsp. of Unrefined Sea Salt
1/2 tsp. of Fresh Basil or Dried Basil
Freshly ground black pepper (to taste)
6 Spinach Leaves
2 tbsp. of Mozzarella Cheese
1 tbsp. of Roasted Pepper Pieces (Garnish)
6 Parsley Sprigs (Garnish)
1 tbsp. of Olive Oil ( For Bottom of Baking Dish)
Preheat Oven to 375 degrees,F.
In medium mixing bowl combine crabmeat, gruyere cheese, cream cheese and mix well.Add in mashed potatoes, lemon juice and spices. Mix well and set Aside.
Prepare tomatoes by washing them.Now carefully cut the tops off each tomato with a small sharp knife.Being careful not to puncture bottom of tomatoes, leave about a 1/2" edge on each tomato. Remove pulp inside,using a small spoon (A Grapefruit spoon works, well) .
Line a glass baking dish with foil. Drizzle olive oil over top.
To Stuff tomatoes:First add one spinach leaf to the bottom of each tomato.Now stuff each tomato with a large helping of crabmeat filling (extending up to 1/2" over the top.
Top each tomato with about a teaspoon of mozzarella cheese. Season with pepper.
Pop in preheated oven at 375 degrees. Bake for 25 minutes.
Remove from oven and serve on a platter of bibb lettuce.
Garnish with parsley and roasted pepper wedge and enjoy!