Shrimp and Crab Dip Stuffed Tomatoes from Jo Cooks
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Place all the rest of the ingredients in a food processor and pulse until smooth.
Prepare the tomatoes by cutting a very thin portion off the bottom of each tomato so they will sit up straight without rolling over. Slice off the tops of each tomatoes and scoop out the center using a melon scoop or a teaspoon. Refrigerate tomatoes until ready to fill.