Crab and grape tomato cocktail
4 ounces low fat cream cheese, softened and whipped
3 Tablespoons green onions or chives
3 Tablespoons diced fresh basil
4-6 sundried tomatoes, diced
1 garlic clove, minced
Kosher salt and fresh ground white pepper to taste
Splash of extra virgin olive oil
½ can lump meat crab or Stone crab
1 pound grape tomatoes, halved
Zest of lime (optional)
Crisp cracker or flat bread crisp (optional)
In a small bowl, gently fold in seasoning, sundried tomatoes, chives or scallions and crab meat until blended but do not break down crab meat.
Slice tomatoes and toss with olive oil, salt and pepper
Using a chilled martini glass, place a layer of grape tomatoes followed by a layer of Crab and cream cheese mixture followed by another layer of grape tomatoes
Serve with wedge of lime and crisp flat bread.
This spread also works well with diced artichokes and warmed slightly.