Shrimp and Crab Dip Stuffed Tomatoes
Try this Shrimp and Crab Dip Stuffed Tomatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 18
white meat free
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains dairy
- salt and pepper to taste
- 1 tbsp lemon juice
- 1/4 cup parmesan cheese shredded
- 6 oz cream cheese
- 3/4 cup shredded mozzarella cheese
- 18 cocktail tomatoes
- 1/2 cup cooked shrimp roughly chopped
- 1 can crab meat drained
- 1 tbsp hot sauce i used frank's
- Carbohydrate 0.562991169174909 g
- Cholesterol 13.6514918062174 mg
- Fat 4.06905473722714 g
- Fiber 0.00169444447448695 g
- Protein 1.81418251884148 g
- Saturated Fat 2.3495040270659 g
- Serving Size 1 1 Serving (15g)
- Sodium 68.2833965766091 mg
- Sugar 0.561296724700422 g
- Trans Fat 0.506301863869133 g
- Calories 46 calories
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.
