This little flavour of summer might be most appropriate at the end of the ski season or on the summer season menu. But cherry tomatoes always seem to have a lot of flavour no matter what the time of year. They certainly do if you follow this recipe!
Ingredients Makes 40 Pieces
20 cherry tomatoes
Flesh from 2 large crab claws, or 1 tin (170 g) VERY good quality crab meat
30g good quality mayonnaise
8 basil leaves, plus extra for garnish
Salt and pepper
Cut the cherry tomatoes in half, carefully scoop out the seeds and pulp with a teaspoon (you can use these for something else such as tomato sauce) then season the scooped out halves with a little salt and pepper and leave to drain upside down on some kitchen paper
Meanwhile, mix together the crab meat and mayonnaise. Finely shred the basil and add this to the mixture, season and taste a little, adjust seasoning as necessary
Carefully spoon the mixture into the tomato cavity,arrange on a plate with some torn basil leaves and a little more ground black pepper and serve
This cookbook was created by Delicious Mountain based on actual recipes used in our chalets. If you try this recipe at home, don't forget to tag us on social media so we can share it with the world.
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