Crab salad–stuffed tomatoes
8 oz, picked over (1cup)
8 medium, green or black varieties, chopped
Reduced-fat feta cheese
2 Tbsp, crumbled
2 Tbsp, fresh, chopped
- Cook the orzo according to the package directions, omitting the salt if desired. Drain, then rinse under cold water. Drain again.
- Cut a thin slice off the tops of the tomatoes; reserve the tops. With a spoon, carefully scoop out the seeds and pulp; discard.
- Gently toss together the remaining ingredients in a medium bowl. Spoon the crabmeat mixture evenly into the tomato shells and cover with the reserved tomato tops. Yields 1 stuffed tomato per serving.