Crab-Stuffed Cherry Tomatoes

Makes: 2 dozen.

½ cup cooked crabmeat

2 tablespoons lemon juice

1 teaspoon Worcestershire sauce

1 tablespoon finely chopped green onions

½ teaspoon dried whole tarragon

1 small clove garlic, minced

⅛ teaspoon red pepper

⅛ teaspoon freshly ground pepper

24 cherry tomatoes

Salt

1 (3-ounce) package cream cheese, softened

1 tablespoon milk

1 tablespoon chopped fresh parsley

Fresh parsley sprigs

Drain crabmeat well by pressing between paper towels; flake crabmeat with fork. Combine crabmeat and next 7 ingredients; stir well. Cover and chill.

Wash tomatoes thoroughly. Cut thin slice from top of each tomato; carefully scoop out pulp, reserving pulp for other uses. Sprinkle shells lightly with salt, and invert onto paper towel-lined baking sheet. Chill until needed.

Drain crab mixture well.Beat cream cheese and milk until fluffy; stir in crab mixture into tomato shells.

Garnish with parsley.