Crabmeat-Stuffed Beefsteak Tomatoes
Serve this colorful dish as an elegant appetizer or a quick no-cook lunch.
- 4 very ripe beefsteak tomatoes
- 1 small fennel bulb with green top and fronds
- 1 1/2 cups fresh crabmeat (such as blue crab or Dungeness)
- 1/2 medium shallot, minced
- 2 tablespoons apple cider vinegar
- 1 teaspoon lemon juice
- 1/4 cup plain nonfat yogurt
- 1/4 cup extra virgin olive oil
- 1 tablespoon chopped fresh dill
- 2 tablespoons capers
- Salt and pepper, to taste
- To prepare tomatoes, slice 1/2 inch off the top of each one to create an opening. With a small spoon, carefully scoop out the insides of the tomatoes, keeping the shell intact. (You want to create an empty tomato bowl in which to put your crabmeat.) Discard the tomato pulp, or save for another use (you can use it in soup).
- Snip the fronds off the top of the fennel, give them a rough chop, and set aside for garnish. Cut the fennel bulb in half and take out the core with a knife (as you would with an apple). Then slice the bulb into -inch semicircles and coarsely chop.
- In a medium-size bowl, combine all the ingredients except the tomatoes and fennel fronds. Make sure the salad is completely blended, then season to taste with salt and pepper.
- Using a tablespoon, fill each of the tomatoes to the brim with the crab mixture. Top with a sprinkling of the chopped fennel greens. Place the filled tomatoes on a decorative plate (or on a bed of greens) and serve.
- Nutritional information includes 1/8 teaspoon of added salt per serving.
Per serving: 220 kcal cal., 14 g fat (2 g sat. fat), 14 g carb., 4 g fiber, 6 g sugar, 11 g pro., 101 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet