Crab Salad Stuffed Tomatoes

Makes 4
Prep 15 m



  1. 1 of 4 Cut tops off tomatoes. Gently squeeze out seeds and discard. Scoop out the flesh using a melon baller or spoon and reserve 1 cup; chop and set aside. Place tomatoes cut-side down on a paper-towel-lined plate; allow to drain.
  2. 2 of 4 Stir together reserved tomato, surimi, yellow pepper, mayonnaise, onion, sour cream, lemon juice, cilantro, salt and pepper in a medium-size bowl.
  3. 3 of 4 Fill tomatoes with a heaping 2/3 cup of crab filling, mounding slightly.
  4. 4 of 4 Place salad greens in a bowl; drizzle with olive oil and vinegar and toss to combine. Serve alongside the tomatoes.
Nutrition Information for Crab Salad Stuffed Tomatoes
Servings Per Recipe: 4
Per Serving: 9 g pro., 252 kcal cal., 4 g fiber, 1053 mg sodium, 25 mg chol., 13 g Fat, total, 2 g sat. fat, 28 g carb.