Crab Stuffed Cherry Tomatoes - cooking recipe

Ingredients

1/4 lb lump crabmeat
1 -2 teaspoon chili sauce
1/4 teaspoon dijon-style mustard
2 tablespoons mayonnaise
1/2 teaspoon Worcestershire sauce
2 scallions, finely chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
40 cherry tomatoes (about)
salt

Preparation

In a mixing bowl, combine the crab meat, chili sauce, mustard, mayonnaise, Worcestershire sauce, scallions and herbs.
Mix well.
Cover and refrigerate until needed.
Using a serrated knife, cut a very thin slice from the stem end of each tomato.
Carefully scoop out pulp and seeds with the tip of a teaspoon.
Lightly sprinkle the insides of the tomatoes with salt.
Invert them on paper towels and let them drain for about 15 minutes.
Using a small spoon, stuff the tomatoes with the crab, mounding the filling slightly on top.
Serve cold.