Ingredients

• 24 large red and yellow cherry tomatoes (1-inch size)
• 1 small ripe avocado, split, pitted and peeled
• Juice of 1/2 lemon
• 1 tablespoon olive oil
• 8 drops hot pepper sauce
• 4 ounces crabmeat
• 1 tablespoon shallots, finely chopped
• 1 small clove garlic; peeled and finely chopped
• 8 sprigs coriander, leaves only, half the leaves chopped
• Salt and pepper to taste

Browse by ingredient

Instructions

1. 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.
2. Mash the avocado with a fork in a bowl, add the lemon juice, olive oil, hot pepper sauce, crabmeat, shallots, garlic, and chopped coriander and mix until smooth. Salt and pepper to taste.
3. 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.