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Crab-Stuffed Tomatoes with Avocado

An Elegant and Delicious Summer Hors D’oeuvre

Aug 26, 2008 Trish Coleman

Miniature tomatoes stuffed with crab salad and avocado are a delicious combination that will be a hit at your next cocktail party.

Summery and elegant, Crab-Stuffed Tomatoes with Avocado are quite easy to prepare. The crab salad and avocado can be prepared in advance and assembled shortly before guests arrive.

Choosing Your Ingredients

For best results, you need to use the best quality ingredients you can find. Good quality crabmeat is key to the crab salad. If you can't easily get fresh crab, you can often find frozen crab legs or decent quality frozen canned crab at fish markets. Ask your fishmonger for recommendations. Frozen crab legs can be steamed and the meat extracted. Make sure no shell pieces are in the extracted crab. Avoid processed imitation crabmeat - it is typically made from Alaskan pollock (a whitefish) and it will not have the taste or texture you want.

When choosing an avocado, select one that is very ripe with dark skin (almost black) and soft to the touch. If it is under ripe, it will be difficult to mash. Haas avocados are preferable and are widely available. Cocktail or large grape tomatoes are the ideal size for a one-bite snack. You can use larger tomatoes and serve as a first course at a more formal meal.

Crab-Stuffed Tomatoes with Avocado

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

Ingredients:

12 cocktail or large grape tomatoes (about the size of a ping pong ball)
1-1/2 cups crabmeat (approximately 6 oz.)
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

Technique:

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 without rolling over.
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.
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.
In a small bowl, combine avocado, sour cream and salt and mash with a fork until smooth.
To assemble: Spoon a small scoop of avocado into the bottom of each hollowed out tomato. Top with a spoonful of the crabmeat and garnish with chives.

The copyright of the article Crab-Stuffed Tomatoes with Avocado in Party Food is owned by Trish Coleman. Permission to republish Crab-Stuffed Tomatoes with Avocado in print or online must be granted by the author in writing.

Crab-Stuffed Tomato with Avocado