Slice tops off each tomato (about ½” from top) and remove and discard seeds. Scoop out and dice centers. Set aside.

Cut a thin slice from bottom of each tomato to help it stand upright. Place hollowed tomatoes upside down on a cooling rack to drain.

Meanwhile, heat butter in a small skillet over medium heat, and add the chopped tomato pieces. Cook until slightly softened, stirring frequently. Stir in crabmeat and breadcrumbs. Remove from heat.

In a medium glass or ceramic bowl, gently mix mayonnaise and yoghurt. Add crabmeat mixture and fold together to blend. Spoon mixture into tomato shells, and bake at 350ºF for 20 minutes until warmed through.

Makes 4 servings.

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