- 1 of 3 Slice 1/2 inch from top of each tomato. With a spoon, hollow out the insides, leaving 1/4-inch shell. Salt inside of tomato shells lightly; invert onto paper toweling to drain.
- 2 of 3 Combine the imitation crab, red onion, sweet yellow pepper and carrot in medium-size bowl. Mix together the regular and low-fat mayonnaise, lemon juice, ground celery seeds and nutmeg in a small bowl. Whisk in milk until smooth. Stir in cilantro. Add to the crab salad and gently mix to combine all the ingredients evenly.
- 3 of 3 Stuff each tomato with crab salad, dividing equally. Chill slightly if desired. Makes 8 stuffed tomatoes.
Servings Per Recipe: 8
Per Serving: 11 g pro., 195 kcal cal., 381 mg sodium, 3 g fiber, 1 g sat. fat, 23 mg chol., 9 g Fat, total, 19 g carb.