CHERRY TOMATOES STUFFED WITH CRAB GUACAMOLE

24 large red and yellow cherry tomatoes (1-inch size)
1 small ripe avocado, split, pitted and peeled
juice of 1/2 lemon
1 tablespoon olive oil
8 drops Tabasco pepper sauce
4 ounces crabmeat
1 tablespoon finely chopped shallots
1 small clove garlic, peeled and finely chopped
8 sprigs cilantro, leaves only, half the leaves chopped, divided use
salt and pepper (to taste)

Cut a 1/4-inch cap off each tomato. Reserve the caps. Scoop out the seeds and pulp with a tiny spoon or melon-ball scoop. Season each hollowed tomato with salt and pepper. Set aside.

Mash the avocado with a fork in a bowl, add the lemon juice, olive oil, Tabasco pepper sauce, crabmeat, shallots, garlic, and chopped coriander and mix until smooth. Salt and pepper to taste.

Fill each cherry tomato 1/4-inch above the rim with the crab guacamole. Add a coriander leaf for decoration on top and cover each tomato with its cap.

Servings: 6
Source: TV Food Network: Taste Show