Summer Crabmeat Salad-Stuffed Tomatoes

Summer Crabmeat Salad-Stuffed Tomatoes


  • 8 ounces of deboned crabmeat
  • 1/2 red onion, diced
  • 1/2 bunch of cilantro, chopped
  • 1 mango, diced
  • 1 tablespoon canned corn
  • Salt, to taste
  • Black pepper, to taste
  • Juice of 1/2 lemon
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 4 large tomatoes


Step 1: Prepare the Crabmeat Salad

  1. In a mixing bowl, combine the deboned crabmeat, diced red onion, chopped cilantro, diced mango, canned corn, salt, black pepper, lemon juice, extra virgin olive oil, and Dijon mustard.
  2. Ensure the mixture is well seasoned and thoroughly mixed.
  3. Chill the summer crabmeat salad in the refrigerator for at least 35 minutes.

Step 2: Prepare the Tomatoes

  1. While the crabmeat salad is chilling, cut the 4 tomatoes in half horizontally and carefully remove all the inner seeds to create tomato "shells."
  2. Dice the remaining tomato meat that was removed from the insides.
  3. Season the tomato halves with a pinch of salt and a dash of freshly ground black pepper.

Step 3: Assemble the Stuffed Tomatoes

  1. Retrieve the chilled summer crabmeat salad from the fridge and add the diced tomato to it. Adjust the seasoning if necessary.
  2. Carefully mound the prepared crabmeat salad into the hollowed-out tomato halves, creating a generous serving in each.
  3. If desired, plate the stuffed tomatoes individually or serve them as a delightful family-style dish.

Restez Gourmand !

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