Crockpot Creamy Crab Appetizers Tomatoes
Colorful appetizers are always a good idea because brightly colored food stimulates the appetite and that is the whole point of an appetizer after all. These delicious crab-stuffed tomatoes will definitely please your dinner guests and they are so easy to make. You can let your slow cooker do all the work and all you have to do is scoop the warm crab mixture into the hollowed-out tomatoes. You will have all the scooped out tomato flesh to use after making these crab-stuffed tomatoes, so why not use it to make a salsa recipe? Serve some tortilla chips on the side for dipping and you will have made two appetizers instead of one!
Use fresh, thawed, or canned crabmeat for this. If you are using fresh crabmeat, pick it over when you flake it, to ensure it is free of bits of shell and other stuff you do not want in there. The crab is combined with mushroom soup to complement the fishy flavor and give the dish moisture.
Sherry gives it a gourmet flavor and green onions, Worcestershire sauce, and other ingredients add more taste to this delicious crockpot appetizer recipe. Beaten eggs are added at the end to thicken it up and add another flavor to the overall crab filling taste. This is a really nice-tasting appetizer and your guests will love it. Since tomatoes are a bit big for finger food, why not substitute cherry tomatoes if you plan to serve this on a buffet? For a sit-down dinner, larger tomatoes are fine and, for a lunch, why not use jumbo-sized beefsteak tomatoes and serve these on a bed of salad leaves?
- 1 ½ lbs flaked crabmeat
- 6 tablespoons butter
- ¼ cup dry sherry
- 2 cans cream of mushroom soup
- ½ cup light cream
- ½ teaspoon Worcestershire sauce
- 2 beaten eggs
- 3 finely chopped green onions (green and white parts)
- Salt and black pepper
- 12 tomatoes
- Fresh parsley, to garnish
- Put the crabmeat, butter, sherry, soup, cream, Worcestershire sauce, green onions, salt and pepper in the crockpot and stir.
- Cover and cook for 1 hour on high.
- Turn the heat down to low and cook for 2 or 3 more hours, stirring in the eggs during the final hour.
- Cut the tops off the tomatoes and scoop out the flesh.
- Spoon the warm crab mixture into the tomatoes and garnish with fresh parsley.
As you can see from the picture, these crab-filled tomatoes are very tempting. They are garnished with little petals and parsley leaves in the photo but you can use parsley alone or team it with another colorful ingredient. A little red or black caviar would also make a stunning garnish for these. You can use cherry tomatoes if you want to make finger food, in which case your crabmeat filling would go a lot further. This is such an easy recipe to make because the crab filling cooks itself in the slow cooker and you simply have to hollow out some juicy tomatoes and fill them.
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