Devilled Crab in Tomato
Yield
6 servingsPrep
30 minCook
?Ready
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
crab meat
cooked |
|
| ½ | cup |
shallots
peeled, chopped |
*
|
| ½ | cup |
lemongrass
sliced thin |
|
| ¼ | cup | thai chile sauce | * |
| ¼ | cup | fish sauce |
*
|
| ¼ | cup | lime juice |
|
| 2 | tablespoons | sugar |
|
| ½ | cup |
mint leaves
chopped fine |
*
|
| ¼ | cup |
scallions, spring or green onions
sliced fine |
|
| ¼ | cup |
cilantro
chopped |
|
| 1 | tablespoon |
hot chili peppers
chopped |
|
| 30 | each | italian plum (roma) tomatoes |
|
Low Fat, Low in Saturated Fat, Trans-fat Free, High Fiber
Directions
Wash the tomatoes and dry.
Cut in half lengthwise, and scoop out seeds and pulps.
Mix all remaining ingredients and fill the tomato halves.
Arrange on a platter, on a bed of lettuce leaves, and decorate with mint leaves.
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