Crab- and Lentil-Stuffed Tomato with Yogurt

Combine crab, lentils and Greek yogurt inside tomatoes for a healthy, fresh and easy recipe.

June 25, 2012

Crab is packed with selenium, a mineral that may play a role in warding off skin cancer. Inexpensive lentils are rich in fiber and folate, a B vitamin that may safeguard against pancreatic and colorectal cancer. "Creamy Greek yogurt contains twice as much protein as traditional styles," says Gidus, "making it an ideal substitution for mayonnaise and sour cream in recipes." The primary antioxidant in tomatoes is lycopene, which has been found to reduce oxidative muscle damage in runners.

Serves: 4
Prep: 15 min
Cook: 0 min
Total: 15 min



  • 2 6-ounce cans crab meat
  • 1 cup canned lentils
  • 2 sliced celery stalks
  • 2 sliced green onions
  • 4 tbsp chopped basil or oregano
  • juice of half a lemon
  • salt and pepper
  • ½ cup Greek yogurt
  • 1 tsp curry powder
  • 6 large tomatoes



1. In a bowl, combine 2 6-ounce cans crab meat, 1 cup canned lentils, 2 sliced celery stalks, 2 sliced green onions, 4 tablespoons pine nuts, 2 tablespoons chopped basil or oregano, juice of half a lemon, and salt and pepper.

2. In a separate bowl, whisk together 1/2 cup Greek yogurt, 1 teaspoon curry powder, and juice of half a lemon.

3. Slice off tops of 6 large tomatoes; guide a knife around the inside. Scoop out innards and fill with crab mixture.

4. Top with yogurt sauce.

Nutritional Facts per serving:

Calories: 271.8
Fat: 10.2 g
Saturated Fat: 3 g
Cholesterol: 80.7 mg
Sodium: 432 mg
Carbohydrates: 20.1 mg
Total sugars: 7.8 g
Dietary sugars: 7.7 g
Protein: 26.5 g

Courtesy of Rodale Healthy Recipe Finder.