Crab Stuffed Tomatoes
1/2 pound crabmeat
10 plum tomatoes
1/2 cup finely chopped celery
1/3 cup plain low fat yogurt
2 tablespoons minced green onion
2 tablespoons finely chopped red bell pepper
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Remove any shell or cartilage from crabmeat.
Cut tomatoes in half lengthwise. Carefully scoop out centers of tomatoes; discard pulp. Invert on paper towels.
Combine crabmeat, celery, yogurt, onion, red pepper, lemon juice, salt and black pepper. Mix well.
Fill tomato halves with crab mixture. Refrigerate 2 hours