Crab Filled Veggie Bites

12 cherry tomatoes
12 fresh snow peas
1 (6 oz) can crab meat
2 tablespoons reduced-fat cream cheese
1 tablespoon finely chopped green onions
2 teaspoons reduced-fat sour cream
2 teaspoons chili sauce
1 teaspoon lemon juice
1/2 teaspoon prepared horseradish

Procedure:

1. Cut the tops of each tomato; scoop out pulp with a small spoon and discard. Invert tomatoes on paper towels to drain; let stand for 1 - 3 hours.
2. Place 1 inch of water in a saucepan; add snow peas. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry; refrigerate.
3. In a bowl, combine the remaining ingredients; mix well.
4. Using a sharp knife, make a slit down the side of each pea pod. Fill peas and tomatoes with crab mixture.
5. Arrange on a serving platter; cover and refrigerate for at least 30 minutes.