Crab-Filled Veggie Bites

Ingredients

• 12 cherry tomatoes (not too small)
• 12 fresh snow peas
• 1 (6 ounce) can crabmeat, drained, flaked and cartilage removed or 1 cup finely chopped imitation crabmeat
• 2 tablespoons reduced-fat cream cheese
• 1 tablespoon finely chopped green onion
• 2 teaspoons reduced-fat sour cream
• 2 teaspoons chili sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon prepared horseradish

Directions

1. 1

   Cut the tops of each tomato; scoop out pulp with a small spoon and discard. Invert tomatoes on paper towels to drain; let stand for 1 - 3 hours.

2. 2

   Place 1 inch of water in a saucepan; add snow peas. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or unti crisp-tender. Drain and immedieately place peas in ice water. Drain and pat dry; refrigerate.

3. 3

   In a bowl, combine the remaining ingredients; mix well.

4. 4

   Using a sharp knife, make a slit down the side of each pea pod. Fill peas and tomatoes with crab mixture.

5. 5

   Arrange on a serving platter; cover and refrigerate for at least 30 minutes.