LernerCohen Healthcare
Recipe of the Week
February 20th – February 24th, 2006
Cherry Tomatoes Stuffed with Crab

Serves 12; 3 tomatoes per serving
36 large cherry tomatoes
1 tsp salt
¼ cup low fat cottage cheese
1 ½ tsp. prepared drained horseradish
1 ½ tsp. lemon juice
1/8 tsp. garlic powder
½ pound crabmeat, drained and flaked
½ minced celery
1 Tbsp. finely chopped bell pepper
1 pinch parsley
Cut the tops off the tomatoes with a small knife and remove the pulp with a small spoon.
Sprinkle the inside of each tomato with salt. Invert the tomatoes on paper towels and let them drain while you prepare the filling.
Place the cottage cheese in a food processor or blender and process until smooth (about 2 minutes). Add the onion, horseradish, lemon juice, and garlic powder and process 1 minute more. Stir in the crabmeat, celery, and green pepper.
Stuff each tomato with some of the crabmeat filling. Refrigerate for at least 1 hour before serving. Garnish with parsley.

Nutrition Facts Per Serving
Calories: 35
Protein: 5 g
Carbohydrates: 3 g
Fiber: 1 g
Total fat: 0 g
Saturated Fat: 0 g
Cholesterol: 8 mg
Sodium: 275 mg
Brought to you by: Gretchen Austin, MSRD