Crab-stuffed Cherry Tomatoes


Ingredients: 1/4 lb lump crabmeat, 1-2 teaspoons chili sauce, 1/4 teaspoon dijon mustard, 2 tablespoons mayonnaise, 1/2 teaspoon Worcestershire sauce, 2 finely chopped scallions, 1 tablespoon chopped basil, 1 tablespoon chopped chives, 40 cherry tomatoes, salt

Directions: In a mixing bowl, combine crab meat, chili sauce, mustard, mayonnaise, Worcestershire sauce, scallions and herbs. Mix well. Cover and refrigerate until needed. Using a serrated knife, cut a very thin slice from the stem end of each tomato. Carefully scoop out pulp and seeds with a teaspoon. Lightly sprinkle the insides of the tomatoes with salt. Invert on paper towels. Let drain for 15 minutes. Using a small spoon, stuff tomatoes with crab, mounding the filling slightly on top. Serve cold.


Wine Recommendation: St. Supéry Sauvignon Blanc from Napa Valley ($16)

This grassy wine contains a hint of citrus, grapefruit and lemongrass, marrying it well with the flavors of the crab present in this dish. Available in specialty stores.