Crab and Avocado Stuffed Tomatoes

27 08 2009
Crab and Avocado Stuffed Tomatoes

Crab and Avocado Stuffed Tomatoes

Summer is winding down but there’s still time to host an outdoor party before the evenings turn chilly.  Miniature tomatoes stuffed with a little bit of avocado and crab salad are always a hit and are easy to put together.  This dish was inspired by a salad I had on my honeymoon in France.  We enjoyed a fantastic multi-course lunch one day while overlooking the Mediterranean – everything was local and seasonal, including rosé wine, fish, vegetables and a salad of tomatoes and crab.  I took this idea and turned it into small bites that can be eaten as hors d’oeuvres but you could always serve it as a first course if you’d prefer.  Just use larger tomatoes and adjust the number of servings accordingly.  You can substitute lobster meat for the crab if desired.  

Crab and Avocado Stuffed Tomatoes

Makes 12 hors d’oeuvres (recipe can easily be doubled)

  • 12 cocktail or large grape tomatoes (about the size of a ping pong ball)
  • 1-1/2 cups cooked crabmeat (approximately 6 oz.) or lobster meat
  • 2 Tablespoons Hellman’s or Best Foods style mayonnaise
  • 1 Tablespoon very finely diced red onion
  • 1 Tablespoon very finely diced celery
  • 1 Tablespoon finely diced red or yellow pepper
  • 1 teaspoon finely chopped Italian (flat leaf) parsley
  • 1 teaspoon chopped chives, plus extra for garnish
  • 1 very ripe Haas avocado, skin and pit removed
  • 1 Tablespoon sour cream
  • Salt and pepper, to taste
  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, combine avocado, sour cream and salt and mash with a fork until smooth.
  5. 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.

Bon Appétit and Enjoy!

This recipe first appeared on Suite 101.com.

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