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Ingredients

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Directions

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  • 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.

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  • 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.

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

Nutrition Facts

195 calories; 9 g total fat; 1 g saturated fat; 23 mg cholesterol; 381 mg sodium. 19 g carbohydrates; 3 g fiber; 11 g protein;

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