Crab Stuffed Tomatoes with Latin Flavors

brought to you by Lauren Squier of Culinary Enlightenment

A light and elegant, no cook recipe that celebrates summer’s bounty of ripe, flavorful tomatoes. Look for on-the-vine varieties at the farmer’s market or local grocery for the best flavor. If you see orange or yellow tomatoes, grab a couple to bring even more color to the dish.
Serves 8
Prep Time: 20 minutes

Ingredients

1 pound lump crab meat, picked over for shells *
1/4 cup finely chopped fresh cilantro (or parsley)
1/4 cup chopped shallots or red onions
1-2 jalapeños, seeds and membranes removed, finely chopped
2 limes, zested and juiced (about 1/4 cup lime juice)
2 Tablespoons extra virgin olive oil or canola oil
1/4 teaspoon salt
Pepper to taste
8 medium or large tomatoes on the vine (or 2 pints large cherry tomatoes)

Preparation

1. Gently fold together crab through olive oil. Refrigerate while preparing tomatoes.

2. Cut tops off tomatoes (about 1/2 inch down from stem). Remove pulp + seed centers with a soup spoon or small melon baller. Rest tomatoes cut side down on a tray of paper towels; reserve tops.

➢ Other options:
1. Substitute large cherry tomatoes; cut in half and scoop out insides – great as an appetizer!
-OR-
2. Slice tomatoes 1/2 inch thick – beautiful as a side dish!

3. Season crab mixture with salt and pepper. Scoop about 1/2 cup crab mixture into each tomato and replace tomato top (or about 1 Tablespoon per cherry tomato).

4. Place stuffed tomatoes on plates or a serving tray and garnish with a bunch of cilantro and lime slices or wedges, if desired.

* Ingredient Note: Crab meat can be purchased in the seafood department or deli case (can, pouch or tub). Feel free to substitute cooked bay shrimp (the little ones) or canned tuna, if desired.

Nutrition Facts

per Serving (1 stuffed tomato)
110 calories
4.5 grams fat
6 grams carbs
13 grams protein
290 mg sodium