Oh So Good Crab Salad Stuffed Tomatoes
Elevate your appetizer game with our irresistible "Oh So Good Crab Salad Stuffed Tomatoes," a dish that combines fresh, juicy tomatoes with a creamy, flavorful crab salad filling. Perfect for warm-weather gatherings or light meals, this recipe features lump crab meat tossed with tangy Greek yogurt, mayonnaise, freshly squeezed lemon juice, and a medley of crisp celery and green onions. Enhanced by aromatic fresh dill and a touch of seasoning, this crowd-pleaser is both refreshingly light and richly satisfying. Each tomato is carefully hollowed out and loaded with the delectable crab mixture, creating an elegant presentation that's as delightful to the eyes as it is to the palate. Quick to prepare and served chilled, these stuffed tomatoes make an impressive addition to your table—ideal for entertaining or indulging any time of year.
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Recipe Information
Ingredients
- 4 pieces ripe medium-sized tomatoes
- 1 cup lump crab meat (cooked and picked over for shells)
- 3 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice (freshly squeezed)
- 2 tablespoons celery (finely chopped)
- 2 tablespoons green onions (thinly sliced)
- 1 tablespoon fresh dill (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
Instructions
Rinse the tomatoes and pat them dry. Using a paring knife, carefully cut off the tops of each tomato and set them aside. Gently scoop out the insides of the tomatoes using a small spoon, being careful not to pierce the outer walls. Discard the seeds and pulp, or save for another use. Lightly season the hollowed-out tomatoes with a pinch of salt. Invert them onto a plate lined with paper towels to drain any excess moisture.
In a medium mixing bowl, combine the lump crab meat, mayonnaise, Greek yogurt, lemon juice, celery, green onions, fresh dill, salt, and black pepper. Gently toss the mixture until the ingredients are well combined, being careful not to break up the crab meat.
Taste the crab salad and adjust seasoning if needed by adding more salt, pepper, or lemon juice.
Turn the hollowed tomatoes upright and carefully fill each one with the crab salad mixture, mounding it slightly on top.
Place the reserved tomato tops back on as a garnish or serve them on the side.
Refrigerate the stuffed tomatoes for at least 10–15 minutes before serving to allow the flavors to meld, or serve immediately if desired.
Optional: Garnish with a sprig of fresh dill for a touch of presentation before serving.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 2220 mg | 97% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 14.5 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1957 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
