CRAB-FILLED VEGGIE BITES

 

  • Cooking Time:
  • Servings: 24
  • Preparation Time: 20 min

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

Directions

  • 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.

Notes

Categories: Appetizer  Seafood  Vegetable 
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