- 4 large tomatoes
- 1/2 cup plain nonfat yogurt
- 2 tablespoons chopped fresh parsley
- 1/2 cup chopped scallions
- 1 teaspoon ground black pepper
- 3 drops hot-pepper sauce
- 2 (6.5 ounce) cans crabmeat
- 2 cups cooked quick-cooking brown rice
- Cut tops off tomatoes and seed them. Scoop out pulp. Using a fork, mash tomato pulp; mix in yogurt, parsley, scallions, pepper, and hot-pepper sauce. Stir in crabmeat and rice. Spoon crab mixture into tomato shells. Serve immediately.