Crab Salad In Tomato Basket
|Crab meat||3 Cup (48 tbs)|
|Chinese cabbage||1⁄2 Cup (8 tbs), shredded|
|Grated red onion||1 Tablespoon|
|Toasted sesame seed||2 Teaspoon|
|Fresh cilantro||2 Tablespoon, minced|
|Rice vinegar||1⁄3 Cup (5.33 tbs)|
|Sweet 'n low sweetener||1 Gram (1 Packet)|
|Tamari/Soy sauce||1 Tablespoon|
|Grated ginger root||2 Teaspoon|
|Dark sesame oil||1 Tablespoon|
|Herbal salt substitute||1 Teaspoon|
1. In a large bowl combine crab meat, cabbage, onion, sesame seed, and cilantro. Toss well.
2. In another bowl whisk together vinegar, sweetener, tamari, ginger root, oil, and salt substitute. Pour over crab meat mixture and toss well.
3. Cut each tomato in half width-wise. With a sharp knife, score interior and scoop out pulp to form a shell. Fill each with a generous portion of crab salad and place on lettuce-lined platter.