Stuffed Tomatoes and Crab

Slice off the top quarter of each cherry tomato and carefully scoop out the seeds and pulp with a small spoon, leaving a thin shell intact. Lightly salt the inside of each tomato and place them cut-side down on a paper towel-lined plate for 5 minutes to drain excess moisture.

Combine mayonnaise, finely chopped white onion, garlic powder, thyme, salt, and freshly ground black pepper in a medium bowl and stir until well blended.

Gently fold the lump crabmeat into the mayonnaise mixture, being careful not to break up the lumps. Add the finely chopped hard boiled egg and fold gently to combine.

Pat the inside of each tomato dry with a paper towel, then carefully spoon the crab mixture into each hollowed-out cherry tomato until just filled, mounding slightly.

Arrange the stuffed tomatoes on a serving platter and refrigerate for at least 15 minutes before serving to allow flavors to meld and the filling to set slightly.