Stuffed Tomatoes with Crab
Enjoy the best that summer has to offer with a simple and colourful recipe that awakens aromas and flavours of the sea. A fresh and light dish, ideal for a summer lunch.
Ingredients
-
1 egg
-
600 g raw tomatoes
-
700 g crab
-
Ginger root
-
½ unit of natural yoghurt
-
2 tbsp. breadcrumbs
-
30 g coriander
-
pepper powder
-
250 g iceberg lettuce
Preparation Method
- Boil the egg in water seasoned with salt for 10 minutes.
- Cut the tomato in half, clean it of seeds, and leave it to drain with the cut side facing downwards.
- Separate the legs from the shell of the crab and scoop out all the meat you can into a bowl. Add the yolk of the hard-boiled egg, the pickles, and the finely chopped hard-boiled egg white and mix everything together with a fork until the egg is very well broken up.
- Add the juice of a piece of ginger root, previously peeled and grated, the mayonnaise, the yogurt, the breadcrumbs, and a handful of chopped coriander and mix well. Sprinkle with ground pepper.
- Fill the tomato halves with the crab paste and serve with the iceberg lettuce leaves.
