Crab-Stuffed Baby Tomatoes

Makes 6 servings

Serve these morsels of two-bite deliciousness on a serving platter lined with kale or other dark green leaves. If you’re short on time, simply make the filling and serve it as a dip for crudités.


12 cocktail-size or large cherry tomatoes 12
can (5-1/2 oz/156 g) crabmeat, drained
2 tbsp light cream cheese (plain or flavored) 30 mL
2 tbsp light mayonnaise 30 mL
1 tbsp finely diced red onion 15 mL
1 tbsp freshly squeezed lemon juice 15 mL
1/2 tsp prepared horseradish 2 mL
1 tbsp finely snipped chives 15 mL


Step 1
Cut a very thin slice from the bottom of the tomatoes so they stand upright. Cut 1/8 to 1/4 inch (3 to 5 mm) from the tops and scoop out flesh; save for another use or discard. Turn tomatoes upside down on a plate lined with paper towels and let drain.

Step 2
Pick through crabmeat to remove any shell or cartilage. In a small bowl, combine crab, cream cheese, mayonnaise, red onion, lemon juice and horseradish. Fill each tomato with about 2 tsp (10 mL) crab filling. Serve garnished with chives.


You can use imitation crab (crab-flavored pollock) instead of crabmeat, if you prefer.
Use a very sharp knife to get clean cuts in the tomato.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 53
Fat / Lipides 2.8 g
Saturated / saturés 0.9 g
+ Trans / trans
Cholesterol / Cholestérol 19 mg
Sodium / Sodium 194 mg
Carbohydrates / Glucides 3.3 g
Fiber / Fibres 0.7 g
Sugars / Sucres 1.8 g
Protein Protéines 4 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Diabetes Food Choice Values:
1⁄2 Meat & Alternatives
Add a few drops of hot pepper sauce or 1/2 tsp (2 mL) curry powder to the crab mixture.

Mary Sue Waisman, Dietitian, Nova Scotia