Stuffed Tomatoes and Crab

Introduction

History

The origins of stuffed tomatoes with crab are not entirely clear, but it is believed to have originated in the Mediterranean region where tomatoes and seafood are commonly used in cooking. This dish has since become popular in many different cuisines around the world, with each region adding its own unique twist to the recipe.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use ripe, firm tomatoes for this recipe to ensure that they hold their shape when stuffed.

- Be sure to drain the tomatoes after seasoning them with salt to prevent them from becoming too watery.

- You can customize this recipe by adding other ingredients such as diced bell peppers, celery, or herbs to the crab mixture for added flavor.

Serving Suggestions

Stuffed tomatoes with crab can be served as an appetizer, a side dish, or even as a light main course. They pair well with a crisp green salad or a side of roasted vegetables.

Cooking Techniques

To hollow out the tomatoes, use a sharp knife to carefully cut off the tops and scoop out the seeds and pulp with a spoon.

- Be gentle when filling the tomatoes with the crab mixture to avoid breaking the delicate tomato skins.

- Refrigerate the stuffed tomatoes for at least 30 minutes before serving to allow the flavors to meld together.

Ingredient Substitutions

If you don't have lump crab meat, you can use canned crab meat or imitation crab meat instead.

- You can use Greek yogurt or sour cream in place of mayonnaise for a lighter version of this dish.

- Feel free to experiment with different herbs and spices to customize the flavor of the crab mixture to your liking.

Make Ahead Tips

You can prepare the crab mixture and hollow out the tomatoes ahead of time and store them separately in the refrigerator. When you're ready to serve, simply fill the tomatoes with the crab mixture and garnish with parsley.

Presentation Ideas

Arrange the stuffed tomatoes on a platter and garnish with fresh herbs or a drizzle of balsamic glaze for an elegant presentation. You can also serve them on a bed of lettuce or arugula for a pop of color.

Pairing Recommendations

Stuffed tomatoes with crab pair well with a crisp white wine such as Chardonnay or Sauvignon Blanc. They also go well with a light and refreshing cocktail like a mojito or a gin and tonic.

Storage and Reheating Instructions

Stuffed tomatoes with crab can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (180°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of stuffed tomatoes with crab contains approximately 200 calories.

Carbohydrates

Each serving of stuffed tomatoes with crab contains approximately 5 grams of carbohydrates.

Fats

Each serving of stuffed tomatoes with crab contains approximately 15 grams of fat.

Proteins

Each serving of stuffed tomatoes with crab contains approximately 10 grams of protein.

Vitamins and minerals

Stuffed tomatoes with crab are a good source of vitamin C, vitamin A, and calcium.

Alergens

This recipe contains shellfish (crab) and eggs, so it may not be suitable for those with allergies to these ingredients.

Summary

Stuffed tomatoes with crab are a delicious and nutritious dish that is high in protein and vitamins. However, they are also relatively high in fat and calories, so they should be enjoyed in moderation as part of a balanced diet.

Summary

Stuffed tomatoes with crab are a delicious and elegant dish that is perfect for a special occasion or a fancy dinner party. With a few simple ingredients and some creative presentation, you can create a stunning dish that is sure to impress your guests. Enjoy!

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was a warm summer day, just like today, and I was visiting my dear friend Martha at her beach house. We had spent the morning combing the shore for shells and soaking up the sun, and now it was time for lunch.

Martha had been raving about a new recipe she had recently learned, and she was eager to share it with me. She disappeared into the kitchen and emerged a few minutes later with a platter of beautiful red tomatoes and a bowl of freshly picked crab meat.

As she started to prepare the ingredients, Martha began to tell me about how she had come across the recipe. She explained that she had been at a seafood festival in town, where she had met an elderly woman who was known for her incredible crab dishes. The woman had taken Martha under her wing and taught her the secret to making the most delicious stuffed tomatoes and crab.

I watched in awe as Martha expertly hollowed out the tomatoes, carefully removing the seeds and pulp to create a perfect vessel for the crab mixture. She then mixed the crab meat with breadcrumbs, herbs, and spices, and stuffed the tomatoes until they were overflowing with the mouthwatering filling.

The aroma that wafted from the oven as the tomatoes baked was simply irresistible. When Martha finally placed the platter on the table, my mouth was watering in anticipation. The first bite was pure bliss – the juicy tomatoes paired perfectly with the tender crab meat, creating a harmonious blend of flavors that danced on my taste buds.

From that moment on, I knew that this recipe would become a staple in my own kitchen. I begged Martha to share the recipe with me, and she graciously wrote it down on a stained index card that I still have to this day.

Over the years, I have made this dish countless times, always with a fondness for the memory of that sunny day at the beach house. I have shared the recipe with friends and family, each time passing on the story of how I came to learn it.

As much as I love the recipe itself, it is the memories and connections that it brings to mind that make it truly special. Every time I make these stuffed tomatoes and crab, I am transported back to that day with Martha, the sounds of the waves crashing outside the window, the smell of the salty sea air, and the taste of the delicious dish that brought us together.

It is a recipe that has not only filled my belly but also warmed my heart, and for that, I will always be grateful. So here’s to the stuffed tomatoes and crab, a dish that holds a special place in my culinary repertoire and in my memories. And to Martha, the friend who introduced me to it, thank you for sharing your recipe and your friendship.

Categories

| Cathy's Recipes | Cherry Tomato Recipes | Crab Recipes | Hard-boiled Egg Recipes | Mayonnaise Recipes |

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