Cherry Tomatoes Stuffed with Crab
These bite-sized morsels with a fresh crabmeat filling are easy to make and fun to eat.
Serves 12; Serving size: 3 tomatoes
36 large cherry tomatoes
1 tsp salt
0.25 cup low-fat cottage cheese
1.5 tsp small onion, minched
0.5 tsp prepared horseradish, drained
1.5 tsp fresh lemon juice
0.15 garlic powder
0.5 cup celery, miched
1 Tbsp green bell pepper, finely chopped
1 pinch parsely
0.5 lb crabmeat, drained and flaked
- Cut the tops off the tomatoes with a small knife and remove the pulp with a small spoon (use demitasse spoons, if you have them, or a small spoon with a pointed tip).
- Sprinkle the insides of each tomato with salt. Invert the tomatoes on paper towels and let them drain while you prepare the filling.
- Place the cottage cheese in a food processor or blender, and process until smooth (about 2 minutes). Add the onion, horseradish, lemon juice, and garlic powder and process 1 minute more. Stir in the crabmeat, celery, and green pepper.
- Stuff each tomato with some of the crabmeat filling. Arrange on a serving platter and refrigerate for at least 1 hour before serving. Garnish each tomato with parsley.
Calories from Fat: 4
Total Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 8 mg
Sodium: 275 mg
Total Carbohydrate: 3 g
Dietary Fiber: 1 g
Sugars: 2 g
Protein: 10 g
Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.
For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.
Round out your meals with a serving of:
- Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
- Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.
Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.
Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.
The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.
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