Welcome to another edition of “whatever you want this recipe to be, that’s what it is.”  Need a main dish?  Make these Crab-Stuffed Tomatoes in full-sized tomatoes.  Need an appetizer?  Make these in cherry tomatoes.  Need meat-free?  Use jackfruit instead of crab.  Don’t like fish or shellfish?  Use canned chicken instead of crab.  Need dairy-free?  Use unsweetened coconut yogurt and vegan mozzarella.
Servings : 4
Ingredients
- 8 tomato medium to large sized
- 12 oz crab meat see notes
- 1 green bell pepper diced
- 4 green onion sliced
- 3 Tbsp 100% whole grain breadcrumbs see notes
- 1 tsp white balsamic vinegar or regular balsamic vinegar
- 1 tsp seafood seasoning such as Old Bay®
- 6 Tbsp plain yogurt
- 1 cup mozzarella grated
Instructions
- Preheat oven to 350.
- Cut a very thin slice off the bottom of each tomato, just enough to see that it sits upright in the dish. Cut a circle around the stem, and remove stem. Scoop out pulp and seeds, leaving a hollow tomato. Place in casserole dish and repeat with remaining tomatoes.
- Combine crab, bell pepper, green onions, breadcrumbs, vinegar, Old Bay®, yogurt, and mozzarella in a medium bowl. Stir well. Stuff mixture into tomatoes.
- Bake at 350, uncovered, 12-15 minutes or until cheese is melted.
Notes
Real crabmeat is best for this recipe, though it can be pricey. Â Artificial crabmeat is red tier due to the added sugar.
We used homemade breadcrumbs for this recipe. Â Simply take 1 slice 100% whole grain bread with no high fructose corn syrup, and place it in a blender or food processor. Â Process until crumbly. Â Any leftovers can be frozen for a later use.
Tried this recipe?Let us know how it was!
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