Shrimp and Crab Dip Stuffed Tomatoes
Shrimp and Crab Dip Stuffed Tomatoes might be just the side dish you are searching for. One portion of this dish contains approximately 4g of protein, 5g of fat, and a total of 64 calories. This recipe serves 18. For 58 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It is brought to you by Jo Cooks. A mixture of canned crab meat, cocktail tomatoes, shrimp, and a handful of other ingredients are all it takes to make this recipe so tasty. Plenty of people made this recipe, and 1026 would say it hit the spot. It will be a hit at your The Super Bowl event. From preparation to the plate, this recipe takes approximately 20 minutes. It is a good option if you're following a gluten free, fodmap friendly, pescatarian, and ketogenic diet. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is not so excellent. If you like this recipe, take a look at these similar recipes: Crab-Stuffed Cherry Tomatoes, Hot Crab and Shrimp Dip, and Crab Stuffed Shrimp.
Servings: 18
Preparation duration: 20 minutes
Ingredients:
1 can crab meat, drained
18 cocktail tomatoes
6 oz cream cheese
1 tbsp hot sauce, I used Frank's
1 tbsp lemon juice
¼ cup Parmesan cheese, shredded
salt and pepper to taste
¾ cup shredded mozzarella cheese
½ cup cooked shrimp, roughly chopped
Equipment:
food processor
Cooking instruction summary:
Prepare the tomatoes by cutting a very thin portion off the bottom of each tomato so they will sit up straight without rolling over. Slice off the tops of each tomatoes and scoop out the center using a melon scoop or a teaspoon. Refrigerate tomatoes until ready to fill.Place all the rest of the ingredients in a food processor and pulse until smooth.For the next step you can use a small spoon to fill the tomatoes or fill a piping bag and pipe the filling into each tomato.Garnish with parsley or chives and serve.You can refrigerate them until ready to serve.
Step by step:
1. Prepare the tomatoes by cutting a very thin portion off the bottom of each tomato so they will sit up straight without rolling over. Slice off the tops of each tomatoes and scoop out the center using a melon scoop or a teaspoon. Refrigerate tomatoes until ready to fill.
2. Place all the rest of the ingredients in a food processor and pulse until smooth.For the next step you can use a small spoon to fill the tomatoes or fill a piping bag and pipe the filling into each tomato.
3. Garnish with parsley or chives and serve.You can refrigerate them until ready to serve.
Nutrition Information:
covered percent of daily need
