Crab salad–stuffed tomatoes
4
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
These stuffed tomatoes come together quickly, and they take advantage of fresh dill, vinegar, olives and feta cheese for authentic Greek taste and zing. Since they incorporate succulent lumped crab and cooked orzo, each tomato is almost substantial enough to enjoy as a stand-alone meal. Add a mixed greens salad to your plate and you have got a refreshing meal perfectly suited for either lunch or dinner. If you can’t find fresh crab, coarsely chopped cooked shrimp would be equally delicious. When heirloom tomatoes are available during the summer months, feel free to use them here. Look for the tomatoes in your local farmers’ market.
Ingredients
Uncooked orzo
⅓ cup(s)
Tomato
2 large
Uncooked lump crabmeat
8 oz, picked over (1cup)
Olives
8 olive(s), medium, green or black varieties, chopped
Reduced fat feta cheese
2 Tbsp, crumbled
Dill
2 Tbsp, fresh, chopped
Balsamic vinegar
2 tsp
Table salt
⅛ tsp
Black pepper
⅛ tsp
Instructions
1
Cook the orzo according to the package directions, omitting the salt if desired. Drain, then rinse under cold water. Drain again.
2
Cut a thin slice off the tops of the tomatoes; reserve the tops. With a spoon, carefully scoop out the seeds and pulp; discard.
3
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.
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