Crab Salad in Tomato Shells |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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Super easy and very healthy, this is a terrific recipe! The better quality crab you use, the better the results will be. Lump crabmeat is the best choice and imitation crab would be the worst! Also, you can make this into an appetizer by using cherry tomatoes. You have a lot of options with this. The recipe is from the GI Diet Clinic cookbook. Enjoy! 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:
1. 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.
2. 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.
3. 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.
4. Scoop crab mixture into each tomato shell.
5. Top with a sprig of parsley or some chives for presentation.
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