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Tomatoes Stuffed with Spring Medley Orzo and Crabmeat

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Serving Size: 
  • 1/2 lb. Pappardelle’s Spring Medley Orzo
  • 6 medium to large tomatoes
  • 1 lb. crabmeat, cooked and cooled
  • 1/2 cup spring onions, chopped
  • 1 medium cucumber (peeled, seeded and diced)
  • 2 tablespoons prepared horseradish
  • Juice of 1 lemon
  • 3/4 cup Bella Sol California Extra Virgin Olive Oil
  • Salt and freshly ground pepper
  1. Wash tomatoes and remove cores. Discard pulp and seeds. Salt each tomato, place on upside down on a large platter and allow liquid to drain for 30 minutes.
  2. Meanwhile, cook orzo in a pot of boiling salted water until al dente (about 8-10 minutes). Drain very well.
  3. Combine orzo with all other ingredients
  4. Turn tomatoes and add orzo/crabmeat mixture. Allow filling to overflow tomato. Sprinkle more pepper on top and serve at room temperature.

From This Recipe

$8.00 | 1 lb. package
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