Hot Baked Classic Crab Stuffed Tomatoes
Bone tired, haven’t shopped all week and fell asleep in my chair after a long day at work. My darling dear suggested a simple salad to get us through this tough weeknight. In the back of my mind I have been visualizing the huge beefsteak tomatoes he brought me nearly a week ago. Could be sliced for a terrific BLT, except we’re out of bacon. So, there they have sat for several days as I occupy myself with sleep, work, projects, tortilla chip snacks so filling I don’t care if I eat dinner or not. Hardly fair for those that depend on me for something for dinner.
Hmm, well, there is a package of Classic Crab in the freezer. A handy ingredient, low cost, tastes pretty good and mixes well with many things. With three very large tomatoes (and a few smaller ones from the garden) I managed to stuff these babies, bake them until toasty and making sure the tomatoes hold their own by not overcooking. Dinner, however late is most welcome, and nearly sexy. My darling said he liked it better than crab cakes — imagine that!? A little Buena Vista 2008 Carneros Chardonnay and what a Tuesday night this has been… I could have settled for cold cereal, it was that close.
|Classic Crab stuffed tomatoes|
Baked Classic Crab Stuffed Tomatoes
Prep Time: 15 minutes
Cook Time: 25 minutes
3 large beefsteak tomatoes ( and 3-4 small ones)
8 oz Classic Crab, Flaked variety
1 celery stalk, finely diced
2 scallions, finely chopped
2 tablespoons serrano or jalapeno chili pepper, diced
½ cup chopped green bell pepper
1 tablespoon cocktail sauce
⅓ cup mayonnaise
3 dashes hot sauce
⅛ teaspoon finely ground black pepper
2 tablespoons Parmesan Cheese + 1 tablespoon for topping
2 tablespoons plain bread crumbs
½ avocado, sliced.
Slice off the tops of the tomatoes and with a spoon, remove most of the core to leave an open shell for stuffing.
Remove Classic Crab from package and drain on paper towels, blotting to remove excess moisture. Rough chop to smaller pieces.
Preheat oven to 375 degrees.
Combine Classic Crab and rest of the ingredients in a medium bowl. Stuff each tomato with the mixture and pack down slightly and mound a good amount on the top. Sprinkle with Parmesan cheese. Bake for 20-25 minutes until top is golden and sides of tomatoes softened and warmed through. Serve with avocado slices.
Had a few little homegrown ones on hand and stuffed them as well. Great appetizers.
|Homegrown, ripe little tomatoes on tray.|