Crab Stuffed Tomato with Curry Mayo
This elegant dish is perfect for backyard summer parties. Canned crab has an excellent protein-to-fat ratio and is a top-notch source of selenium.
2 - 6 oz (170 g) cans of crab, drained
2 stalks celery, thinly sliced
2 green onions, thinly sliced
2 Tbsp (30 mL) fresh basil, chopped
Juice of 1 lemon
Salt and pepper to taste
1/3 cup (80 mL) mayonnaise
1/2 tsp (2 mL) curry powder
4 beefsteak tomatoes
In a bowl, flake crab and mix with celery, green onion, basil, lemon, salt, and pepper. Set aside.
In separate small bowl, combine mayonnaise and curry powder. Set aside.
Slice off tops of tomatoes; guide a small knife around the inside. Using a spoon, scoop out the innards of each tomato.
Fill each tomato with crab mixture; top with curry mayonnaise.
Serves 4.
Each serving contains: 179 calories; 15 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 14 g carbohydrates; 3 g fibre; 372 mg sodium
source: "The Joy of (not) Cooking", alive #334, August 2010
Crab Stuffed Tomato with Curry Mayo
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
