Crab Salad in Tomato Shells
- Ready In:
- 15mins
- Ingredients:
- 14
- Serves:
-
4-20
ingredients
- 1 lb crabmeat, the fresher, the better (actually calls for 400g)
- 4 beefsteak tomatoes (or more, read description)
- 1⁄4 cup fat-free mayonnaise, Hellman's is best
- 2 tablespoons low-fat sour cream
- 1⁄2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh tarragon, chopped
- 1 pinch salt and pepper
- 1 cup chickpeas, coarsely chopped
- 1⁄2 bell pepper, red, diced
- 1⁄4 cup celery, finely diced
- 1⁄4 cup fresh parsley, chopped
- 2 tablespoons chives, chopped
- 2 tablespoons carrots, shredded
directions
- If crab is from a can or was frozen and thawed, place in a find sieve and press to remove liquid. Remove and discard cartilage, if necessary.
- Cut quarter of tomatoes tops off. Scoop out insides with a spoon and place upside down on a paper-towel lined plate. Let drain will you prepare crab mixture.
- In a large bowl, stir together mayo, sour cream, lemon zest and juice, tarragon and salt and pepper. Add in chickpeas, celery, parsley, chives and carrot. Add crab and stir to combine.
- Scoop crab mixture into each tomato shell.
- Top with a sprig of parsley or some chives for presentation.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!