Cherry-O-Crab Appetizers

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

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.

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"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 subsituted 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.." - April Ferre

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