Amuse your guest with this crab salad
When I made crab cakes recently I decided to save some crab and the next day I made this delicious crab salad. What I did with the salad was make a cute little amuse bouche. Last year on several occasions I bought crab and was so disappointed with my finished recipe I did not think I would ever buy it again. I’m glad I did and I just love this little stuffed tomato.
A while back I was looking at a catering magazine and saw a little stuffed tomato that someone made and it was stuffed with some type of risotto. There was no recipe so I had to come up with my own version of what to fill the tomato with. What I really like about the look of this appetizer is that the tomato is blanched and peeled. I used campari tomatoes, blanched for about 3-4 seconds and then plunged into ice water and then slipped the peeling off. The crab salad was a perfect light filling. This little blanched, peeled tomato would make the perfect vessel for any type of salad you may want to put in it, just put up something at the market for a filling and you have a gorgeous appetizer.
This may have to be a knife and fork appetizer but would make a good first course to any meal if made bigger. I added a grilled shrimp to the top of each. In fact, I cut the shrimp in half because it was too big for the tomato.