Recipe for Cherry Tomatoes Stuffed with Crab Guacamole 
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Yield:
6
Ingredients:
Amount Ingredient
24 lrg red and yellow cherry tomatoes - (1" size)
1 sm ripe avocado split, pitted,
and peeled
Juice of 1/2 lemon
1 tbl olive oil
8 dsh Tabasco pepper sauce
4 oz crabmeat
1 tbl finely-chopped shallots
1 sm garlic clove peeled, chopped fine
8 sprg coriander, leaves only half the leaves
chopped
Salt to taste
Instructions:
Instructions: 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.

This recipe yields 6 servings.

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