This recipe using the tomato aka "love apple", sounds to seductive and delicious that it is so in the running for winning the best recipe for the contest. This was sent in by Malikah Kelly who says that this recipe will totally get you in the mood.
I love all of the textures in this recipe, a little something to tingle all the tastbuds. This is a hook 'em recipe for sure. Get on this and someone just may get on you!
Stuffed Tomatoes with Pink Chili Crab Salad
4-6 ripe tomatoes on the vine
1 pint of lump or jumbo lump crab meat
1 medium shallot or small red onion, very finely minced
¼ cup of low-fat mayonnaise
2 tablespoons of low-fat sour cream
1 tablespoon of chili paste (sambal or Thai chili for an Asian twist, or chipotle for a Mexican vibe)
The juice of half a lime
Herbs (cilantro, chives, or basil) for garnish
Salt and pepper to taste
Separate the tomatoes and cut the top off the tomato, leaving the green vine attached. Scoop out the seeds and inside of the tomato until you have a nice, hollow inside.
Pick through the crab meat, making sure its clean and there are no bits of shell. In a mixing bowl, stir together the mayonnaise, sour cream, chili paste, lime juice and shallot. Gently fold in the clean crab meat until it is coated with the dressing, being careful not to break up the lumps. Season with salt and pepper to taste.
Fill the hallowed tomatoes with the crab mixture, sprinkle with finely chopped herbs, and place the top of the tomato back on, angled to the side to reveal the sexy crab filling.
· If you’re not a fan of spicy food, omit the chili paste and use 1 tablespoon of Dijon mustard.
· I use low-fat sour cream and mayo for diet purposes, but full fat will be fine as well
· If you are a recessionista like me, save the tomato insides (except for the seeds) and puree them with a bit of red wine vinegar and olive oil for a lovely tomato vinaigrette salad dressing!