• 1 6-oz can crab, drained
  • 1 stalk celery, thinly sliced
  • 2 green onions, thinly sliced
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • 1/3 cup reduced fat mayonnaise
  • ½ tsp curry powder
  • 2 beefsteak tomatoes


  1. In a bowl, flake crab and mix with celery, green onion, lemon, salt and pepper; set aside.
  2. In a separate small bowl, combine mayonnaise and curry powder; set aside.
  3. Slice off top of the tomatoes and guide a small knife around the inside of the tomato.
  4. Use a spoon to scoop out the innards of each tomato.
  5. Fill each tomato with crab mixture and top with curry mayonnaise.
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