Crab and Corn-Stuffed Cherry Tomatoes
Serves: 24
  • 1 ear fresh corn, shucked
  • 1 (8-ounce) container jumbo lump crabmeat, picked free of shell
  • 1½ tablespoons fresh lemon juice
  • ½ tablespoon rice wine vinegar
  • ½ tablespoon chopped fresh chives
  • ½ teaspoon Cajun seasoning
  • 24 cherry or grape tomatoes
  • Garnish: fresh chives
  1. Bring a medium pot of water to a boil over high heat. Add corn and boil until cooked, approximately 5 minutes. Remove corn from pot and let cool completely. Using a sharp knife, cut corn kernels from cob.
  2. In a medium bowl, gently stir together corn kernels, crab, lemon juice, vinegar, chives, and Cajun seasoning. Cover and refrigerate to let flavors meld, at least 1 hour and up to 1 day.
  3. Using a small, sharp, serrated knife, cut of top third of each tomato. Using a small melon baller or strawberry huller, remove seeds from tomatoes to make cups. Trim a thin slice from bottom of each tomato cup to make them stand evenly.
  4. Divide crab mixture among tomato cups.
  5. Garnish with chives, if desired. Serve immediately.
Recipe by TeaTime Magazine at