Cheesy Tomato and Crab Bake
From nuitblanche 14 years ago
- 20 minutes to make
- Serves 4
Tomato explosion in the garden! Nothing in the house to make for dinner, so I started hunting in the garden, pantry and fridge and this is what happened!
Ingredients
- 6-8 ripe Roma (plum or sauce) tomoatoes, sliced shopping list
- 2 - 6 oz cans of crabmeat (nothing fancy, any type you wish) shopping list
- 1 - 8 oz bar of neufchatel cheese or cream cheese shopping list
- 2 tbsp minced celery shopping list
- 2 tbsp minced onion shopping list
- 1 tsp of minced basil shopping list
- 1 stalk of minced lemongrass shopping list
- 1 tsp minced oregano shopping list
- 2 tbsp minced banana peppers (jarred) shopping list
- 1/2 cup grated asiago or similar cheese shopping list
- 1/2 cup cracker crumbs (I mushed I leftover Stoned Wheat Thins) shopping list
- olive oil shopping list
- salt and pepper shopping list
- 1 tbsp crumbled feta cheese shopping list
- 1 tsp sweet Hungarian paprika shopping list
How to make it
- Preheat oven to 350 degrees
- Let Neufchatel /cream cheese warm to room temperature.
- Spray casserole dish with PAM or drizzle with olive oil
- Lay sliced tomatoes on bottom of dish
- Cover with grated asiago, RESERVE some for topping
- salt and pepper to taste
- Drain liquid from crabmeat
- Mix in bowl with all ingredients above except cracker crumbs
- Mix well, and spread over the layer of sliced tomatoes
- Cover top of crab mixture with cracker crumbs
- Sprinkle remaining (a few tablespoons worth?) of asiago cheese
- Lightly drizzle with olive oil
- Place in oven, bake for 20 minutes or until tomatoes are soft
- Take out, sprinkle with feta and paprika and still under broiler til browned
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