Crab Stuffed Roma Tomatoes

• 2 roma tomatoes
• 1/4 lb lump crab meat
• 4 oz cream cheese
• 1 tbsp sour cream
• 1 tbsp mayonnaise
• 3 or 4 green onions diced
• 1/2 tsp dried dill
• 1/4 tsp lemon juice
• 1/4 tsp season salt
• 1/4 tsp black pepper

1. Bring cream cheese to room temperature and mix all the ingredients for the crab stuffing.
2. Can be made several hours or a day in advance.
3. Cut Roma tomatoes in 1/2 and remove the seeds.
4. Drain any excess juice and lightly salt and pepper the interior.
5. Stuff each 1/2 of tomato with crab stuffing.
6. Can serve immediately or refrigerate for an hour or so.

roma tomatoes, lump crab meat, cream cheese, sour cream, mayonnaise, green onions, dill, lemon juice, salt, black pepper

Taken from cookpad.com/us/recipes/272810-crab-stuffed-roma-tomatoes (may not work)