Nutrition per serving may change if servings are adjusted.
2 cups tiny red pear-shape or cherry tomatoes, quartered
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
2 (6 ounce) cans crabmeat, drained, flaked, and cartilage removed
2 cups spicy hot low-sodium vegetable juice
¾ cup chopped seeded cucumber
½ cup coarsely chopped celery
½ cup coarsely chopped seeded yellow and/or red bell pepper (1 small)
½ cup water
¼ cup finely chopped scallions (2)
¼ cup chopped fresh cilantro
3 tablespoons lemon juice
2 cloves garlic, minced
Several dashes bottled hot pepper sauce
Fresh cilantro sprigs (optional)
Combine fresh tomatoes, canned tomatoes, and crabmeat in a large bowl. Stir in vegetable juice, cucumber, celery, bell pepper, the water, scallions, cilantro, lemon juice, and garlic. Season to taste with hot pepper sauce. Cover and chill at least 2 hours or up to 24 hours before serving. If desired, garnish with cilantro sprigs.