Canned and frozen crabmeat is sold in varying weights according to individual brands. Exact weight of crabmeat is not critical for this recipe as the size of the tomatoes will vary as well.
If you find the flavour of crab rather strong, use less crabmeat and add more cottage cheese when you are mixing the filling.
8 large tomatoes
275 - 300 g (10 - 12 oz) canned or frozen crabmeat
grated zest of 2 lemons
4 teaspoons lemon juice
2 tablespoons thick mayonnaise
4 tablespoons cottage cheese, sieved
2 punnets mustard and cress, snipped
salt and freshly ground black pepper
few drops of Tabasco
1. Slice off the top of each tomato and set aside. Using a grapefruit knife or teaspoon, gently scoop out the flesh and seeds, taking care not to pierce the tomato shells. Turn them upside down on absorbent paper and leave them to drain while you prepare the crab filling.
2. In a bowl, mix together the crabmeat, lemon zest and juice, mayonnaise and sieved cottage cheese. Lightly stir in the mustard and cress and season to taste with salt, pepper and the Tabasco. Cover the bowl and chill the mixture in the refrigerator for 1 - 2 hours.
3. Spoon the crab mixture into the tomato shells, filling them as full as possible without letting the mixture run down the sides of the tomatoes. Carefully replace the tomato tops on the crab stuffing and serve the tomatoes at once.
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