Crab Stuffed Cherry Tomatoes

• 1/4 lb lump crabmeat
• 1 -2 teaspoon chili sauce
• 1/4 teaspoon dijon-style mustard
• 2 tablespoons mayonnaise
• 1/2 teaspoon Worcestershire sauce
• 2 scallions, finely chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh chives, chopped
• 40 cherry tomatoes (about)
• salt

1. In a mixing bowl, combine the crab meat, chili sauce, mustard, mayonnaise, Worcestershire sauce, scallions and herbs.
2. Mix well.
3. Cover and refrigerate until needed.
4. Using a serrated knife, cut a very thin slice from the stem end of each tomato.
5. Carefully scoop out pulp and seeds with the tip of a teaspoon.
6. Lightly sprinkle the insides of the tomatoes with salt.
7. Invert them on paper towels and let them drain for about 15 minutes.
8. Using a small spoon, stuff the tomatoes with the crab, mounding the filling slightly on top.
9. Serve cold.

lump crabmeat, chili sauce, mustard, mayonnaise, worcestershire sauce, scallions, fresh basil, fresh chives, tomatoes, salt

Taken from www.food.com/recipe/crab-stuffed-cherry-tomatoes-61950 (may not work)