• 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.

  • Stir together reserved tomato, surimi, yellow pepper, mayonnaise, onion, sour cream, lemon juice, cilantro, salt and pepper in a medium-size bowl.

  • Fill tomatoes with a heaping 2/3 cup of crab filling, mounding slightly.

  • Place salad greens in a bowl; drizzle with olive oil and vinegar and toss to combine. Serve alongside the tomatoes.

Nutrition Facts

252 calories; 13 g total fat; 25 mg cholesterol; 1053 mg sodium. 28 g carbohydrates; 9 g protein;