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4 from 1 vote

Shrimp and Crab Dip Stuffed Tomatoes

Prep Time20 mins
Total Time20 mins
Servings: 18
Author: Joanna Cismaru

Ingredients

  • 18 cocktail tomatoes
  • 1/2 cup cooked shrimp roughly chopped
  • 1 can crab meat drained
  • 6 oz cream cheese
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup Parmesan cheese shredded
  • salt and pepper to taste
  • 1 tbsp lemon juice
  • 1 tbsp hot sauce I used Frank's

Instructions

  • 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.