Recipe for Crab and Corn Salad Stuffed Tomatoes
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Ingredients
- 1 1/3 large whole (3" dia) Tomatoes
- 2/3 tablespoon Fat Free Greek Yogurt
- 2/3 tablespoon Mayonnaise, light
- 2/3 teaspoon Dijon Mustard
- 1/2 stalk, large (11"-12" long) celery
- 2/3 dash sea salt
- 2/3 dash black pepper
- 1/3 package (10 oz) corn, frozen - thawed
- 7/8 crabmeat, white
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