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Created by Chef Remy
Sweet cherry tomatoes brimming with Gulf lump crab, cream cheese, and a whisper of Creole heat, the kind of bite-sized treasure that disappears from the platter before you can turn around.
Good crab needs one thing from you: don't mess it up. Gulf lump crab is sweet, delicate, and worth every penny. Your job is to season it right, give it a creamy backbone, and let it shine. That's exactly what these little tomatoes do.
I learned early on that the best party food looks fancy but tastes honest. At Lagniappe, we served thousands of these during Mardi Gras season. Guests would hover near the platter like seagulls, and within minutes, every tomato was gone. The secret isn't complicated. Fresh crab, a good base of cream cheese spiked with Creole seasonings, a touch of the holy trinity minced fine, and cherry tomatoes ripe enough to burst with juice when you bite down.
Season the filling in layers. The cream cheese gets seasoned. The crab gets a light dusting of Creole spice. Then taste before you stuff, and adjust. That's the bayou way. You want heat that warms the back of your throat without overwhelming the sweetness of the crab. You want herbs that brighten without shouting. And you want those tomatoes to look like little jewels on the platter, the kind of food that makes your guests feel genuinely celebrated.
Quantity
30
ripe and uniform in size
Quantity
8 ounces
picked over for shells
Quantity
4 ounces
softened
Quantity
2 tablespoons
Quantity
2 tablespoons
finely minced
Quantity
2 tablespoons
finely minced, white and light green parts
Quantity
1 tablespoon
finely minced
Quantity
1 teaspoon
Quantity
1 teaspoon, divided
Quantity
1/4 teaspoon, or to taste
Quantity
1/4 teaspoon
Quantity
to taste
Quantity
to taste
freshly ground
Quantity
2 tablespoons
finely chopped
Quantity
1 tablespoon
finely snipped
Quantity
for garnish
| Ingredient | Quantity |
|---|---|
| cherry tomatoesripe and uniform in size | 30 |
| lump crab meatpicked over for shells | 8 ounces |
| cream cheesesoftened | 4 ounces |
| mayonnaise | 2 tablespoons |
| celeryfinely minced | 2 tablespoons |
| green onionfinely minced, white and light green parts | 2 tablespoons |
| bell pepperfinely minced | 1 tablespoon |
| fresh lemon juice | 1 teaspoon |
| Creole seasoning | 1 teaspoon, divided |
| cayenne pepper | 1/4 teaspoon, or to taste |
| garlic powder | 1/4 teaspoon |
| kosher salt | to taste |
| black pepperfreshly ground | to taste |
| fresh parsleyfinely chopped | 2 tablespoons |
| fresh chivesfinely snipped | 1 tablespoon |
| fresh dill fronds (optional) | for garnish |
Slice the top quarter off each cherry tomato using a sharp paring knife. Using a small melon baller or the tip of a teaspoon, carefully hollow out the seeds and pulp, leaving a sturdy shell. Work gently. You want walls thick enough to hold the filling without collapsing. Turn the hollowed tomatoes upside down on a paper towel-lined plate and let them drain for fifteen minutes. This step matters: wet tomatoes make soggy appetizers.
In a medium bowl, beat the softened cream cheese with the mayonnaise until smooth and spreadable. Add half the Creole seasoning, the cayenne, and the garlic powder. Mix thoroughly. This is your first layer of seasoning. The cream cheese will carry that warmth through every bite. Taste it now. It should have gentle heat and savory depth.
Fold in the minced celery, green onion, and bell pepper. These need to be cut fine, almost a paste. Chunky vegetables have no place in a bite-sized appetizer. The trinity brings the soul of Louisiana into the filling. Add the lemon juice and stir to combine.
Spread the crab meat on a small plate and pick through it carefully, feeling for any shell fragments. Nothing ruins a perfect bite faster than crunching down on cartilage. Dust the crab lightly with the remaining Creole seasoning. Now fold it gently into the cream cheese mixture using a rubber spatula. You want to distribute the crab without breaking up those beautiful lumps. Handle it like you paid good money for it, because you did.
Fold in the parsley and chives. Now taste the filling. This is the moment of truth. Does it need more salt? A pinch more cayenne? Trust your palate. The filling should taste bright from the lemon, creamy from the cheese, and finish with a gentle warmth that makes you reach for another spoonful.
Pat the drained tomato shells dry with a fresh paper towel. Season the inside of each tomato with a tiny pinch of salt. Using a small spoon or a piping bag fitted with a large round tip, fill each tomato generously with the crab mixture, mounding it slightly above the rim. These are party food. Nobody wants a stingy appetizer.
Arrange the stuffed tomatoes on a platter lined with fresh herbs or lettuce leaves. Top each tomato with a tiny sprig of fresh dill. Cover loosely and refrigerate for at least thirty minutes before serving. The chill firms up the filling and lets the flavors marry. Serve cold, and watch them vanish.
1 stuffed tomato (about 25g)
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