crab stuffed


Serves: 4

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes




6  Big Taste (Avalantino) Tomatoes

1 cup (250 mL) lump crab meat

1/4 cup (60 mL) mayonnaise

1 stalk celery, finely chopped

2 green onions, thinly sliced

2 tbsp (30 mL) lemon juice

2 tbsp (30 mL) finely chopped fresh dill, divided

1 tbsp (15 mL) olive oil

1 tbsp (15 mL) Dijon mustard

4 dashes Louisiana-style hot sauce

1/4 tsp (1 mL) each salt and pepper

6 leaves of Butter or Green Oak lettuce



1. Core Big Taste Tomatoes and scoop out pulp with melon baller or grapefruit knife; set aside.


2. In large bowl, stir together crab meat, mayonnaise, celery, green onions, lemon juice, 4 tsp (20 mL) dill, olive oil, mustard, hot sauce, salt and pepper.


3. Line inside each prepared tomato with butter or oak lettuce (try Inspired greens); scoop crab filling into tomatoes. Garnish with remaining dill.



Substitute fresh tarragon, basil or parsley for dill if desired.