Crab-Stuffed Tomatoes

20 cherry tomatoes
1/2 cup cream cheese, softened
2 cloves garlic, sauteed in
1 tsp. butter
1 shallot, chopped and sauteed in butter
2 Tbsp. chives, chopped
1 (6 oz.) can crab, well drained
1/2 cup cheddar cheese, shredded
salt & pepper to taste

Cut the tops off the tomatoes and hollow out. Allow to drain with cut side down on a paper towel.

Add the sauteed garlic and shallot to the cream cheese. Add the chives, salt and pepper, mix. Add the crab. Stuff the tomatoes with crab filling and place on a pie plate or baking dish.

Top with cheese and bake for 10 to 15 minutes at 375 F until the tomatoes are hot, but still hold their shape.

Servings: 6
rec.food.recipes/Lucky/2004