Cherry-O-Crab Appetizers

“The trick to these are finding slightly larger than normal sized cherry tomatoes or else this becomes quite tedious. But, they are very tasty! The original recipe called for 2 teaspoons capers, but I’m not a fan of capers, so I substituted green onions. You can do variations of this recipe, as a filling for puff pastries or tea sandwiches, as a dip for vegetables, or as a spread for crackers. If you can find cocktail tomatoes (pictured above) they work great on the side of salad for an extra treat.” – April Ferre

Cherry-O-Crab Appetizers

Course: Appetizer


  • 30 Large Cherry Tomatoes
  • 3 Ounces Cream Cheese Room Temperature
  • 2 Tablespoons Sour Cream
  • 2 Teaspoons Dry Sherry
  • 1/4 Teaspoon Salt
  • 2 Green Onions Sliced
  • 1/2 Teaspoon Poppy Seeds
  • 1 6.5-Ounce Can Crab Meat Drained & Flaked
  • Parsley For Garnish


  • Cut off tops of cherry tomatoes to make small caps and scoop pulp from bottoms with a small spoon.
  • In a medium bowl, blend cream cheese, sour cream, sherry, and salt. Stir in remaining ingredients except parsley. Fill tomatoes with crab mixture.
  • Stick toothpicks into centers of caps and stick securely into filled tomatoes. Garnish with tiny sprigs of parsley and refrigerate until serving time. Will hold several hours.

2016 Recipe – April Ferre – From Knudsen’s Cooking for Compliments, 1977.