Crab-Stuffed Tomatoes

Contributed by Amelia S. (Onida, SD)


  • 1/2 pound crabmeat
  • 10 plum tomatoes
  • 1/2 cup finely chopped celery
  • 1/3 cup plain low-fat yogurt
  • 2 Tbsp. minced green onion
  • 2 Tbsp. red bell pepper, finely chopped
  • 1/2 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper


  1. Remove any and all shell or cartilage from crabmeat.
  2. Cut tomatoes in half, lenghtwise, and scoop out centers; discard pulp, and place tomatoes upside-down on paper towels to drain.
  3. Combine crabmeat, celery, yogurt, onion, bell pepper, lemon juice, salt and pepper until well mixed.
  4. Fill tomato halves with crab mixture, and refrigerate for 2 hours before serving.

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