Crab Salad in Tomato Shells

• 1 lb crabmeat, the fresher, the better (actually calls for 400g)
• 4 beefsteak tomatoes (or more, read description)
• 14 cup fat-free mayonnaise, Hellman's is best
• 2 tablespoons low-fat sour cream
• 12 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh tarragon, chopped
• 1 pinch salt and pepper
• 1 cup chickpeas, coarsely chopped
• 12 bell pepper, red, diced
• 14 cup celery, finely diced
• 14 cup fresh parsley, chopped
• 2 tablespoons chives, chopped
• 2 tablespoons carrots, shredded

1. If crab is from a can or was frozen and thawed, place in a find sieve and press to remove liquid.
2. Remove and discard cartilage, if necessary.
3. Cut quarter of tomatoes tops off.
4. Scoop out insides with a spoon and place upside down on a paper-towel lined plate.
5. Let drain will you prepare crab mixture.
6. In a large bowl, stir together mayo, sour cream, lemon zest and juice, tarragon and salt and pepper.
7. Add in chickpeas, celery, parsley, chives and carrot.
8. Add crab and stir to combine.
9. Scoop crab mixture into each tomato shell.
10. Top with a sprig of parsley or some chives for presentation.

crabmeat, tomatoes, mayonnaise, lowfat sour cream, lemon zest, lemon juice, fresh tarragon, salt, chickpeas, bell pepper, celery, fresh parsley, chives, carrots

Taken from www.food.com/recipe/crab-salad-in-tomato-shells-452667 (may not work)