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.
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.
Stuff each tomato with crab salad, dividing equally. Chill slightly if desired. Makes 8 stuffed tomatoes.