Crab Stuffed Cherry Tomatoes

Preparation:

Preparation: Wash the cherry tomatoes, cut off the cap, remove a little of the pulp, salt them internally. Keep them upside down for an hour to lose the water. Collect the well-drained crabmeat in a bowl, mix with four tablespoons of mayonnaise, salt and pepper. Fill the cherry tomatoes with the mixture and decorate them with a pitted olive. Accompanying wines: Gavi DOC, Pomino Bianco DOC, Greco Di Tufo DOC.