Crab Stuffed Tomatoes

In all fairness-I got the original recipe out of SHAPE magazine-but I made a few changes- This is super easy & tasty-a perfect summer dish! Hubby loved that there were no pans to wash afterwards!

4 very large ripe tomatoes
1 small fennel bulb with green top and fronds
2 cans canned crab
½ medium leek, minced
1/2 zucchini-chopped
2 tablespoons apple-cider vinegar
1 teaspoon lemon juice
¼ cup plain nonfat yogurt
¼ cup extra-virgin olive oil
1 tablespoon chopped fresh dill
2 tablespoons capers
Salt and pepper, to taste

To prepare tomatoes, slice ½ inch off the top of each one to create an opening. With a small spoon, carefully scoop out the insides of the tomatoes, keeping the shell intact. (You want to create an empty tomato bowl in which to put your crabmeat.) Discard the tomato pulp, or save for another use (you can use it in soup).

Snip the fronds off the top of the fennel, give them a rough chop, and set aside for garnish. Cut the fennel bulb in half and take out the core with a knife (as you would with an apple). Then slice the bulb into ¼-inch semicircles and coarsely chop.

In a medium-size bowl, combine all the ingredients except the tomatoes and fennel fronds. Make sure the salad is completely blended, then season to taste with salt and pepper.

Using a tablespoon, fill each of the tomatoes to the brim with the crab mixture. Top with a sprinkling of the chopped fennel greens. Place the filled tomatoes on a decorative plate (or on a bed of greens) and serve.

Nutrition info per serving of 1 tomato:
(before zucchini!)
224 cals
15g fat
12g carbs
13g protein
3g fiber