More Great Recipes: Appetizer | Seafood | Vegetable

Crab-Filled Veggie Bites


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Member since 2009

Serves 24 | Prep Time 20 min | Cook Time

Ingredients

12 cherry tomatoes
12 fresh snow peas
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup finely chopped imitation crabmeat
2 tablespoons reduced-fat spreadable cream cheese
1 tablespoon finely chopped green onion
2 teaspoons reduced-fat sour cream
2 teaspoons chili sauce
1 teaspoon lemon juice
1/2 teaspoon prepared horseradish


Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.


Meanwhile, place snow peas in a small saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. With a sharp knife, split each pea pod along the curved edge.


In a small bowl, combine the remaining ingredients. Fill tomatoes and peas with crab mixture; arrange on a serving platter. Cover and refrigerate for at least 30 minutes. Yield: 2 dozen.


Pairs Well With


Notes

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