Crabmeat-Stuffed Cherry Tomatoes
rec.food.cooking/Luke Rao/1995
Yields 32

32 cherry tomatoes
1/4 cup nonfat cottage cheese
1/2 pound fresh crabmeat, drained and flaked
1/4 cup minced celery
1 tablespoon minced green onions
1 tablespoon minced green pepper
1 teaspoon lemon juice
1 teaspoon prepared horseradish
1/8 teaspoon garlic powder

Cut top off each cherry tomato. Scoop out and discard pulp, leaving shells intact. Invert tomato shells on paper towels to drain.

Place cottage cheese in container of an electric blender; top with cover and process until smooth. Transfer cottage cheese to a medium bowl; stir in crabmeat and remaining ingredients.

Spoon crabmeat mixture evenly into tomato shells. Cover and chill thoroughly.