Cherry Tomatoes Stuffed with Crab

By John Crowley

  • 36 cherry tomatoes, large

  • 1 tsp. salt

  • 1/4 cup of low-fat cottage cheese

  • 1-1/2 tsp. small onion, minced

  • 1/2 tsp. prepared horseradish, drained

  • 1-1/2 tsp. fresh lemon juice

  • 1/8 tsp. garlic powder

  • 1/2 lb. crabmeat, drained and flaked

  • 1/2 cup celery, minced

  • 1 tbsp. green bell pepper, finely chopped

  • 1 pinch of parsley

  1. Cut the tops off the tomatoes with a small knife and remove the pulp with a small spoon (use demitasse spoons, if you have them, or a small spoon with a pointed tip). Sprinkle the insides of each tomato with salt. Invert the tomatoes on paper towels and let them drain while you prepare the filling.Place the cottage cheese in a food processor or blender, and process until smooth (about 2 minutes). Add the onion, horseradish, lemon juice, and garlic powder and process 1 minute more. Stir in the crabmeat, celery, and green pepper.Stuff each tomato with some of the crabmeat filling. Arrange on a serving platter and refrigerate for at least 1 hour before serving. Garnish each tomato with parsley. 36 servings.

Nutritional Facts

Calories 35
Calories From Fat 4
Total Fat 0 g
Saturated Fat 0 g
Cholestrol 8 mg
Sodium 275 mg
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sugars 2 g
Protein 5 g Diabetic Exchanges
1 Vegetable

snacks appetizers gluten free calcium crab fish and seafood low carb

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