Crab Stuffed Tomatoes
INGREDIENTS
  • Servings: 20
  • 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
DIRECTIONS
  1. Remove any shell or cartilage from crabmeat.
  2. Cut tomatoes in half lengthwise. Carefully scoop out centers of tomatoes; discard pulp. Invert on paper towels.
  3. Combine crabmeat, celery, yogurt, onion, red pepper, lemon juice, salt and black pepper. Mix well.
  4. Fill tomato halves with crab mixture. Refrigerate 2 hours