Crab Salad Stuffed Tomatoes

Crab Salad Stuffed Tomatoes
Servings: 4 Prep 15 mins


  • 4 large tomatoes, about 12 ounces each
  • 3/4 pound surimi or imitation crab, roughly chopped
  • 1/2 yellow pepper, seeded and cut into 1/4-inch pieces
  • 1/3 cup light mayonnaise
  • 1/4 cup finely chopped red onion
  • 1 tablespoon light sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped cilantro
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups mixed salad greens
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons balsamic vinegar

Make It

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

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

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

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 252, Fat, total (g): 13, chol. (mg): 25, sat. fat (g): 2, carb. (g): 28, fiber (g): 4, pro. (g): 9, sodium (mg): 1053, Percent Daily Values are based on a 2,000 calorie diet.