Jalapeno Cheesy Stuffed Tomatoes Mabel: CT, USA Serves: 8 Ingredients:  1 pint basket ripe cherry tomatoes 1 can crab meat, flaked well with a fork ¼ cup Jalapeno cream cheese 1 teaspoon celery powder 3 Tablespoons light cream or half and half 1 Tablespoon mayonnaise 1 teaspoon fresh squeezed lemon juice ¼ teaspoon fresh ground black pepper 1 teaspoon dried parsley Sprinkle of hot pepper flakes, to taste Garnish: sprigs of fresh parsley Directions: Cut a small flat slice from the bottom of each tomato to allow it to stand upright. Scoop out the pulp and seeds from the blossom top of the tomato. Reserve the seeds and juices for another use i.e. soup, pasta, etc. Invert the tomatoes on paper toweling to drain. Whisk the next ingredients together until smooth and creamy. Add a bit more of cream if necessary to thin. Fill the Flavor Express ® bellows. Using the larger needle, fill each cherry tomato. Garnish with the fresh parsley sprigs. Serve on crisp lettuce leaves. Hint: Use a small melon baller or the tip of a small paring knife to hollow out the cherry tomatoes. For a decorative look, cut the tomatoes in a zig-zag pattern. To use this idea as a main course vegetarian dish, hollow out and fill larger tomatoes. This dish may also be served hot. To serve hot, place the tomatoes in a shallow baking dish. Sprinkle fresh grated Parmesan cheese and a sprinkle of flavored breadcrumbs over the tops of the tomatoes. Cover the bottom of the pan with water and bake for 25 minutes for large tomatoes or 10 minutes for cherry tomatoes or until warmed throughout and the tomato still firm. Garnish with parsley before serving. The hot dish makes a nice luncheon dish.