Crab-Filled Veggie Bites

• 12 cherry tomatoes
• 12 fresh snow peas
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup finely chopped imitation crabmeat
• 2 tablespoons reduced-fat spreadable cream cheese
• 1 tablespoon finely chopped green onion
• 2 teaspoons reduced-fat sour cream
• 2 teaspoons chili sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon prepared horseradish

1. Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.
2. Meanwhile, place snow peas in a small saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. With a sharp knife, split each pea pod along the curved edge.
3. In a small bowl, combine the remaining ingredients. Fill tomatoes and peas with crab mixture; arrange on a serving platter. Cover and refrigerate for at least 30 minutes.

tomatoes, snow peas, crabmeat, cream cheese, green onion, sour cream, chili sauce, lemon juice, horseradish

Taken from www.tasteofhome.com/recipes/crab-filled-veggie-bites/ (may not work)