Appetizer: Crab and Grape Tomato Cocktail

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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.

Culinary Director

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at