SERVES 4 / PREP: 10 MINUTES / TOTAL: 10 MINUTES
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
¼ cup 
½ cup (no tomato) 
1 stuffed tomato