Cherry Tomatoes Stuffed with Crab Guacamole

• 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

1. Cut a 1/4-inch cap off each tomato.
2. Reserve the caps.
3. Scoop out the seeds and pulp with a tiny spoon or melon-ball scoop.
4. Season each hollowed tomato with salt and pepper.
5. Set aside.
6. 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.
7. Salt and pepper to taste.
8. Fill each cherry tomato 1/4-inch above the rim with the crab guacamole.
9. Add a coriander leaf for decoration on top and cover each tomato with its cap.

red, avocado, lemon, olive oil, pepper, crabmeat, shallots, garlic, coriander, salt

Taken from www.foodnetwork.com/recipes/cherry-tomatoes-stuffed-with-crab-guacamole-recipe.html (may not work)