Tomato Stuffed With Crab Salad
Created by ssej1078 on January 13, 2015
- Servings: 2
- Prep Time: 15m
- Cook Time: 0m
- Recipe #16711
Ingredients
- 2 large tomatoes (round tomatoes, about 3 inches wide)
- 2 tablespoons fat-free ranch dressing
- 1 ounce mashed avocado (about 2 tbsp. or 1/4th of an avocado)
- 1/2 teaspoon lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon onion powder
- 4 ounces cooked crab meat (imitation crab flaked or chopped about 3/4 cup)
- 1/2 cup chopped cucumber
- 1 tablespoon cooked crumbled bacon (precooked real crumbled bacon like the kind by Oscar Mayer)
- 1 tbsp. chopped scallions
How to Make
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Step 1: Carefully slice off about 1/2 inch from the top of each tomato. Gently scoop out and discard the insides. Set aside the hollow tomatoes.
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Step 2: In a bowl, combine dressing, avocado, lime juice, salt, and onion powder. Mix thoroughly. Add the crab, cucumber, and bacon. Stir well.
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Step 3: Evenly distribute crab mixture between the hollow tomatoes. Sprinkle mixture with scallions.
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Step 4: If you like, cover and refrigerate until chilled. Enjoy!
Nutritional Facts
- Serving Size: 1 (289.8 g)
- Calories 320.7
- Total Fat - 24.6 g
- Saturated Fat - 7.6 g
- Cholesterol - 52.9 mg
- Sodium - 602.5 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 3.3 g
- Sugars - 5.7 g
- Protein - 11.7 g
- Calcium - 48.8 mg
- Iron - 1.8 mg
- Vitamin C - 24.3 mg
- Thiamin - 0.1 mg