Crab-stuffed tomatoes

Total Time
27 min
12 min
15 min
A ripe summer tomato is a delicious vessel for a well-season, creamy crabmeat salad. To get a head start on these, cook the orzo and make crab mixture in advance and store them in separate containers in the refrigerator. Right before serving, combine the orzo and crab mixture and prepare the tomatoes according to the directions. As an alternative, you could use rice or couscous in the place of the orzo. Or for a fun take on a northeast favorite—the lobster or crab roll—simply leave out the orzo and stuff the crab filling in 4 toasted hot dog rolls or into lettuce leaves for lettuce wraps.


Uncooked orzo

½ cup(s)


8 medium

Cooked crabmeat

¾ pound(s), lump, picked over for pieces of shell


1 rib(s), medium, chopped

Red bell pepper

½ small, seeded and chopped


½ small, chopped

Reduced calorie mayonnaise


Dijon mustard

1 Tbsp

Fresh parsley

1 Tbsp, fresh, chopped

Seafood seasoning

½ tsp


  1. Cook the orzo according to package directions; drain and rinse under cold water.
  2. 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.)
  3. Combine the orzo, crabmeat, celery, bell pepper, onion, mayonnaise, mustard, parsley, and Old Bay seasoning in a bowl; mix well.
  4. 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.