1 pkg (6-oz) frozen cooked crabmeat, thawed
1/2 cup finely chopped celery
1/4 cup fine dry bread crumbs
2 tbsp snipped chives
1/2 tsp dried basil
1 tbsp lemon juice
1 tsp Dijon mustard
dash of freshly ground black pepper
pinch of salt
4 fresh lettuce leaves to sit tomatoes on
4 fresh basil sprigs for garnish, if desired
Cut about a quarter inch off the stem end of each tomato. Use a spoon to scoop the pulp (leaving about a half-inch shell) from the tomatoes and place pulp into a sieve or fine colander. Allow pulp to drain; discard juice. Chop the pulp.
Turn the tomatoes upside down on paper towels to drain well (this will prevent the filling from getting soggy).
Combine the chopped pulp, crabmeat, celery, bread crumbs, chives, basil, lemon juice,mustard, and pepper together in a medium bowl; mix well.
Sprinkle the salt on the insides of the tomatoes; fill with the crabmeat mixture.
To serve, set each tomato on a lettuce leaf and top with a fresh basil sprig, if desired.
Per tomato: Approximately 105 calories, 13 g carbs, 11 g protein
Note: File Photo
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