Tomatoes Stuffed with Spring Medley Orzo and Crabmeat

Serving Size:  2-3


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 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.