A delicious and refined variation that elegantly combines tender crab with fresh cheese and delicate herbs. This sophisticated summer dish, both indulgent and elegant, will impress your guests whether served as a light main course or a generous appetizer.
⏱️65 min
📊Medium
👥4 servings
🍽️Main
lightfestive
Ingredients
8 piècesround, fleshy tomatoes
300 gfresh crab meat
200 gfresh cheese such as ricotta
2 piècesshallots
1 piècefresh lemon
15 gfresh dill
10 gfresh tarragon
1 pièceegg
3 cuillères à soupeolive oil
50 gwhite bread
1 à goûtsalt and pepper
Instructions
1PREPARE THE TOMATOES: Wash the tomatoes carefully and gently cut off the tops. Hollow them out completely with a spoon, reserving the pulp. Turn the tomatoes upside down on paper towels for 10 minutes to drain excess moisture. Pat the insides dry with paper towels. This step is crucial for the tomatoes, as it will prevent your filling from becoming too watery during cooking.
2PREPARE THE BREADCRUMBS: Reduce the bread to fine crumbs using a food processor or by scraping with a fork. Heat 1 tablespoon of olive oil in a skillet and add the breadcrumbs. Toast over medium heat for 3 to 4 minutes, stirring constantly until golden and crispy. Spread on a plate to cool. The toasted breadcrumbs will add texture and flavor to your filling.
3PREPARE THE FILLING: Finely mince the shallots. Strip the dill and tarragon leaves, removing thick stems. In a bowl, combine the fresh cheese, drained crab meat broken into pieces, shallots, and half of the fresh herbs. Squeeze the lemon and pour the juice into the mixture. Season generously with salt and pepper. Break the egg into the mixture and add the toasted breadcrumbs. Mix gently with a fork to avoid breaking up the crab meat, which should maintain its texture.
4STUFF AND PREPARE FOR COOKING: Preheat the oven to 180°C (350°F). Fill each hollowed tomato with the crab filling, pressing lightly. Arrange them in an oiled baking dish. Sprinkle the tops with the remaining fresh herbs. Lightly drizzle each tomato with 1/2 teaspoon of olive oil to ensure even cooking and a beautiful color.
5FIRST COOKING: Pour a little water into the bottom of the baking dish (about 1/2 cup) to create a humid oven environment that will keep the tomatoes tender. Bake for 25 to 30 minutes until the tomatoes are heated through and the skin is slightly wrinkled but intact. To check for doneness, pierce with the tip of a knife, which should slide easily into the flesh.
6FINISHING AND SERVING: Remove from the oven and let rest for 3 to 4 minutes before serving. This resting time allows the flavors to meld and the filling to stabilize. Serve warm or at room temperature as preferred, garnishing with a sprig of fresh dill and a drizzle of lemon juice. This dish reveals all its subtlety when the flavors have had time to develop.
Tomatoes Stuffed with Crab and Fresh Cheese | Mijotia