Fresh Start Bariatric Cookbook: Healthy Recipes to Enjoy Favorite Foods After Weight-Loss Surgery

Classic Crab-Stuffed Tomatoes


Your picnics will never be the same with these crab-stuffed tomatoes. This recipe skips the typical high-fat versions with carb-heavy pasta in exchange for creamy crab salad stuffed inside a juicy, fresh tomato. Make sure to take one for yourself first, because they will disappear fast.

4 medium Roma tomatoes

1 cup lump crabmeat or 1 (6-ounce) can crabmeat, drained

1 tablespoon olive oil mayonnaise

1 tablespoon low-fat plain Greek yogurt

1 tablespoon chopped fresh basil

1 teaspoon Dijon mustard

½ teaspoon freshly squeezed lemon juice

½ teaspoon hot sauce (optional)

2 tablespoons sliced scallions

1 Carefully cut off the top of each tomato, and scoop out the pulp and seeds from inside. Discard or save the pulp for use in soups, stews, and chili.

2 In a medium bowl, mix together the crabmeat, mayonnaise, yogurt, basil, mustard, lemon juice, and hot sauce (if using).

3 Gently fill each tomato with the crab salad mixture, and top each with the chopped scallions.

4 Chill until ready to serve.

Ingredient tip: This is a great recipe to puree during the early post-op period. To boost protein content, puree the crab salad without the tomato, and mix in 1 tablespoon of unflavored protein powder or egg white powder.

Per Serving (1 stuffed tomato): Calories: 94 Total fat: 2g Sodium: 229mg Total carbs: 9g Sugar: 4g Fiber: 2g Protein: 10g

Post-Op Servings

image ¼ cup image ½ cup (no tomato) image 1 stuffed tomato