Rachel Khoo: Tomatoes stuffed with crab

Here’s an idea for a light starter to kick off a healthy meal. Taking a leaf out of the French book of tomates farcies (tomatoes stuffed with minced meat), this is a summery alternative to the hearty French version, which is displayed in most butchers and delis in the capital. I am a little lazy when it comes to buying crab — I like to buy mine dressed — but obviously I encourage people to have a bash (literally) at dressing their own. You get a little more meat for your money.

Tomatoes stuffed with crab

Serves 4

4 large beef tomatoes or

8 smaller vine tomatoes

1 tsp olive oil

For the crab stuffing:

260g crab meat (mixture of brown and white)

1 small red chilli, deseeded and finely chopped

2 spring onions

2 tbsp chopped chives, plus extra for garnish

Juice of ½ lemon

1 tbsp extra virgin olive oil

Few drops of Tabasco (optional)

Preheat the oven to 180C (fan)/Gas Mark 4. Slice the tops off the tomatoes about 1cm down from the stem (I like to keep the stems on). Scoop out the seeds with a teaspoon, but don’t worry about getting them all out. Drizzle a baking dish with the olive oil and place the tomatoes in the dish cut-side up, with the ‘lids’ cut-side down. Sprinkle with a couple of pinches of sea salt.
Bake for 15 minutes, or until slightly soft but still holding their shape. If they are really juicy inside, tip away some of the excess juice. Set aside while you make the crab stuffing.

In a bowl, mix the crab meat with the chilli. Finely chop the spring onions and add to the meat, along with the chives and a sprinkling of black pepper. Add the lemon juice and olive oil and taste for seasoning. Add a touch of Tabasco if you like.

To serve, divide the crab meat between the tomatoes (I like to serve this with the crabmeat chilled and the tomatoes slightly warm). Add a few chopped chives as a garnish and place the tomato lids on top.