¾ pound(s), lump, picked over for pieces of shell
1 rib(s), medium, chopped
Sweet red pepper(s)
½ small, seeded and chopped
½ small, chopped
Reduced calorie mayonnaise
1 Tbsp, fresh, chopped
- Cook the orzo according to package directions; drain and rinse under cold water.
- Slice off the top fourth of each tomato and reserve. Using a spoon, scoop out the pulp from each tomato. Place the tomato shells upside down on a layer of paper towels to drain; set aside. (Save the pulp for use in stews and soups.)
- Combine the orzo, crabmeat, celery, bell pepper, onion, mayonnaise, mustard, parsley, and Old Bay seasoning in a bowl; mix well.
- Fill each tomato shell with about 1⁄2 cup of the crab mixture, mounding if necessary. Replace the reserved tomato tops. Yiels 2 stuffed tomatoes per serving.