This Crab-Stuffed Tomatoes recipe features juicy tomatoes filled with fresh crab salad and topped with buttery, seasoned breadcrumbs for a light, flavorful dish.
Crab-Stuffed Tomatoes
Makes 4
Ingredients
- ⅓ cup mayonnaise
- ¼ cup chopped celery
- ¼ cup chopped yellow bell pepper
- 2 tablespoons finely chopped red onion
- 1 tablespoon sliced fresh chives
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- 1 (8-ounce) container jumbo lump crabmeat, picked free of shell
- 4 beefsteak tomatoes
- 1 tablespoon unsalted butter
- ¼ cup panko (Japanese bread crumbs)
- ⅛ teaspoon Creole seasoning
- Garnish: chopped fresh chives, lemon zest, crushed red pepper
Instructions
- In a medium bowl, combine mayonnaise, celery, bell pepper, onion, chives, lemon zest and juice, salt, and red pepper. Add crab, and gently stir until just combined. Cover and refrigerate until ready to use.
- Using a serrated knife, cut a thin slice from bottom of tomatoes to create a level base. Cut tops off tomatoes. Using a melon baller, remove pulp and seeds, leaving a ¼-inch-thick shell. Without cutting all the way through, cut each tomato into 8 wedges, leaving bottom intact (like a flower). Spoon crab mixture into tomatoes (about ½ cup each).
- In a small skillet, melt butter over medium heat. Add bread crumbs and Creole seasoning, and cook, stirring frequently, until bread crumbs are golden brown, about 3 minutes. Sprinkle bread crumbs mixture onto tomatoes. Garnish with chives, lemon zest, and red pepper, if desired.
