Feeling a Little Crabby - Crabby Cherry Tomatoes

Today I'm going to a baby shower for my Gridiron buddies Megan and Kianoosh. We're all bringing finger food and I wanted to do something that was light and healthy.

The solution was to use some sort of veggies as the vehicle instead of chips and I decided to stuff cherry tomatoes with crab salad. This was inspired by a recipe from Hors D'Oeuvres by Eric Treuille and Victoria Blashford Snell. I used dill instead of tarragon because there wasn't any fresh tarragon at the grocery store. And I lightened it up with light mayonnaise instead of regular mayonnaise. I also added some seasoned salt from my collection of seasoned salts from Native Roots.

I thought it was appropriate since lots of people are looking for healthy game food for the Super Bowl tomorrow. Although I don't have a dog in that hunt, I think I'm going to have to root for the Patriots because of Oklahoman Wes Welker.

Here's my recipe:

Crabby Cherry Tomatoes

20 cherry tomatoes
1 6 oz. can of lump crabmeat
4-5 T. light mayonnaise
1 T. country dijon mustard
1 T. fresh dill, chopped
1/2 t. seasoned salt
1/2 t. freshly ground pepper

Cut the top off the cherry tomatoes opposite from the stem side, and clean the seeds out with a teaspoon. Turn tomatoes upside down on a paper towel while you make the crab salad.

Mix the crabmeat, mayonnaise, mustard, dill, salt and pepper together gently, then stuff crab salad into each cherry tomato. Top with the slice you cut off in the beginning.