Crab Stuffed Tomatoes
Fresh crabmeat is best.

Serves: 40 appetizers

• 40 cherry tomatoes *
• 7.5 ounces crabmeat
• 4 ounces fat-free cream cheese or Neufchatel cheese, softened
• 2 tablespoons green onion, chopped very fine
• Dash of salt and pepper
• 2 tablespoons lemon juice
• 1 tablespoon fat-free half and half, to moisten (about)

Cut thin slice from stem end of each tomato. Remove pulp, and invert on paper towel to drain. (I use the pulp for tomato pasta sauces later)

Combine all other ingredients to form a creamy consistency. Stuff tomatoes using a small spoon.
Garnish with parsley. Make ahead and chill if desired.

* May be made with water packed white abacore tuna instead of the crab meat.

Per Serving (Using Fat Free Cream Cheese): 12 Calories; trace Fat (11.3% calories from fat); trace Saturated Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 35mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Other Carbohydrates.

Per Serving (Using Neufchatel cheese): 17 Calories; 1g Fat (41.1% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 31mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat.

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