“Super easy and very healthy, this is a terrific recipe! The better quality crab you use, the better the results will be. Lump crabmeat is the best choice and imitation crab would be the worst! Also, you can make this into an appetizer by using cherry tomatoes. You have a lot of options with this. The recipe is from the GI Diet Clinic cookbook. Enjoy!”
READY IN:
15mins
SERVES:
4-20
UNITS:
US

Ingredients Nutrition

Directions

  1. If crab is from a can or was frozen and thawed, place in a find sieve and press to remove liquid. Remove and discard cartilage, if necessary.
  2. Cut quarter of tomatoes tops off. Scoop out insides with a spoon and place upside down on a paper-towel lined plate. Let drain will you prepare crab mixture.
  3. In a large bowl, stir together mayo, sour cream, lemon zest and juice, tarragon and salt and pepper. Add in chickpeas, celery, parsley, chives and carrot. Add crab and stir to combine.
  4. Scoop crab mixture into each tomato shell.
  5. Top with a sprig of parsley or some chives for presentation.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: