¼ cup finely chopped cilantro plus some leaves for garnish
Juice and grated peel of ½ lemon
½ tsp salt plus some for sprinkling in tomatoes
1 ½ Tbsp margarine
9 gluten-free rice crackers
Instructions
Preheat the oven to 350 degrees F.
Slice across the tops of the tomatoes and scoop out the pulp leaving just the wall of the tomatoes. A serrated grapefruit spoon works great for this.
Sprinkle the insides of the tomatoes with salt and turn them upside down on a few layers of paper towels to drain for 15 -20 min.
Strip the kernels off the corncob. This is most easily done with a knife holding the ear upright in a large bowl to catch the kernels.
Heat the oil over medium high heat and sauté the red pepper, shallot and corn 2 minutes.
Add the ground coriander seed and sauté another minute.
Mix the crabmeat, sautéed vegetables, ¼ cup cilantro, lemon juice and peel and ½ tsp salt in a large bowl.Blot the insides of the tomatoes dry with a paper towel.
Stuff them with the crab mixture. Don’t pack it in too densely.
Melt margarine in a small bowl, 20-30 seconds in the microwave.
Put crackers in a mini-chopper, blender or processor and process to fine crumbs.
Mix crumbs and margarine and sprinkle over top of stuffing in tomatoes.
Spread the tomatoes out on a greased baking sheet and bake at 350 degrees F for 35 min.
Turn the oven up to broil on high and cook about 3 more minutes until cracker crumbs are browned.
Let them cool down a couple minutes and then support them on one side with your hand as you gently slide a large serving spoon or spatula under the other side to transfer to plates.
Garnish with cilantro leaves.
Recipe by Savory Nature at http://savorynature.com/2013/09/30/crab-stuffed-baked-tomatoes/