Baked Tomatoes Topped with Crab
Sweet crab on a juicy, ripe tomato is the perfect combination. Easy to put together, tasty and good for you!
Ingredients
- 2 lge. Tomatoes, cut in half
- 1/2 cup Finely ground nuts, pecans or walnuts Or get creative!
- 1 cup Fresh Lump crabmeat, well-drained
- 1/2 cup Black olives, finely chopped I used calamatas.
- 1/2 cup Mushrooms, finely chopped
- 1/2 cup Parsley, finely chopped Save some for topping before baking.
- 1 clove Garlic, minced
- 1/2 tsp. Oregano, dried
- 1/2 tsp. Basil, dried
Instructions
- Preheat oven to 350 degrees. Cover a baking sheet with aluminum foil and spray with cooking spray.
- Place the ground nuts on a plate. Coat both sides of the tomato halves with cooking spray. Dip the cut sides into the nuts to coat well. Place the tomatoes, cut side up, on the prepared baking sheet.
- In a large bowl, combine the crabmeat, cheese, olives, mushrooms, parsley, basil, and oregano. (This is where I added 1 slightly beaten egg and 2 Tbsp. mayo). Evenly divide the crab mixture among the tomatoes.
- Bake for 15 minutes, or until hot and bubble.