From Nerd Meets Food
Mediterranean or Greek
This is a dish in the Summer Food series. Fresh tomatoes, refreshing yogurt and vibrant herb.
sat-fat FreeSaturated Fat
Low carbsTotal Carbohydrate
Serving size24gCalories from fat13kcalFiber0gProtein2gSugar0g
2 1/2cupssurimi (or lobster, not much different)
1tbspmustard (wasabi flavored or dijon mustard and a notch of wasabi)
1tsp of pickled green pepper corns
1tspold bay original seasoning
1tbspmayonnaise (homemade better, store bought ok)
3tbspfat free greek drained yogurt
Rice sushi vinegar
Afewdashes of tabasco
Start by mincing finely the dill.
Next mince the shallot again.
Follow by mincing the picked ginger by rocking motion back and forth… Show no mercy.
In a bowl add the wasabi mustard and follow with a couple of tbsp of the pickled ginger brine and add the chopped ingredients.
Add the cappers.
Take a tsp of the pickled peppercorns and roughly chop them on the board. This is not absolute addition, but it give a nice peppery flavor. You can skip them if you don ‘t have them, but when you use it you have to chop them to release of the flavor.
Add the mayonnaise and mix with a whisk.
Add three 3 of the yogurt in the mix and with the whisk stir it in.
Season with the seasoned rice vinegar.
Add 1 tsp Old Bay seasoning.
A few dashes of tabasco. I like the habanero version for this one, since it is a a little more fruity.
Take the krab meat and chop it roughly and add it in the mix… and mix.
Cut a shallow cross at the bottom of each tomato.
Add the tomatoes in boiling water for 30 seconds and to halt the cooking you put them in an ice bath.
Hollow them. Instead of a spoon, use a knife to separate the walls, and your finger to remove the seeds. They are much more delicate than before, and therefore they can fall apart easy.
Stuff them with the mixture, and arrange them on a plate.
It is a very light dish that can be a main dish on its own.