Cherry Tomatoes Stuffed with Crab (Pomodorini Ripieni di Granchio)
Instructions
Wash tomatoes, cut the CAP, remove some pulp, sprinkle the pretzels.
Keep them upside down for an hour because they lose water.
In a bowl, pick up the crab meat drained well, cream.
Four tablespoons mayonnaise, salt and pepper.
Fill the tomatoes with the mixture and winter cherries with an olive stoned.
Accompanying wines: Gavi DOC, Pomino Bianco DOC, Greco Di Tufo DOC.
Ingredients and dosing for 4 persons
- 12 red tomatoes
- 250 g of canned crabmeat
- 12 black olives
- 4 tablespoons of mayonnaise
- Salt
- Pepper