Seafood Stuffed Tomatoes

Seafood Stuffed Tomatoes

25 minutes 4 servings


  • 1 package (8 oz) Louis Kemp Crab Delights Flake, roughly chopped

  • 4 large vine-ripe tomatoes

  • 4 oz orzo pasta, cooked, drained and chilled

  • ¼ cup frozen petite peas, defrosted

  • 1 tablespoon red onion, minced

  • 1 teaspoon lemon juice

  • 1 teaspoon Italian flat leaf parsley, chopped

  • 2 tablespoons marinated artichokes hearts, chopped and juice reserved


  1. Cut a ½ inch off top of the tomato. Slice a sliver off the bottom to make a flat surface. Hollow out insides using a spoon or melon baller, leaving just the shell.

  2. Toss together orzo, peas, red onion, lemon juice, parsley, artichokes and ½ cup of the reserved artichoke juice. Season with pepper.

  3. Gently, fold Louis Kemp Crab Delights into mixture. Stuff each tomato with about ½ cup of salad mixture.

Crab Delights® Flake Style

Louis Kemp

Crab Delights® Flake Style

8 oz

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