Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: memrn1
Living the GI Diet

Green light

Ingredients

2 c. Crabmeat

4 Large beefsteak tomatoes

1/4 c. Light mayonnaise

2 tbsp Light sour cream

1/2 tsp Finely grated lemon zest

1 tbsp Fresh lemon juice

2 tbsp Chopped fresh tarragon or 1 /2 tsp dried

Pinch of salt

Pinch of black pepper

1 c. Coarsely chopped cooked chickpeas

1/2 Red bell pepper, stemmed, seeded, and diced

1/4 c. Finely diced celery

1/4 c. Chopped fresh flat-leaf parsley

2 tbsp Chopped fresh chives

2 tbsp Shredded carrot

Preparation

Place the crabmeat in a fine-mesh sieve and press out any liquid. Remove any cartilage and set the crabmeat aside.

Cut the top quarter off of each tomato. Using a small spoon, scoop out the seeds and pulp. Drain the tomatoes cut side down on a plate lined with paper towels.

Meanwhile, in a large bowl whisk together the mayonnaise, sour cream, lemon zest and juice, tarragon, salt, and black pepper. Add the chickpeas, bell pepper, celery, parsley, chives, and carrot. Add the crabmeat and stir to combine. Divide the crab mixture among the tomatoes.

Cook's Notes

Herb option: Substitute an additional 3 tbsp chopped fresh flat-leaf parsley for the chives and tarragon. Seafood option: Substitute bvaby shrimp, or 2 6-oz cans of tuna or salmon, for the crabmeat. Crab Melts: Omit the tomatoes. Top 4 slices of whole-wheat bread w/ the crab mixture and sprinkle with 1/2 c. of shredded light Swiss cheese. Place under the broiler until the cheese is melted.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment