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. Artificial crabmeat is red tier due to the added sugar.
We used homemade breadcrumbs for this recipe. Simply take 1 slice 100% whole grain bread with no high fructose corn syrup, and place it in a blender or food processor. Process until crumbly. Any leftovers can be frozen for a later use.
Tried this recipe?Let us know how it was!
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