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5 1/2-oz can crab meat, flaked
12-oz can asparagus pieces, chopped
2 hard-cooked eggs, chopped
1/2 cup canned tiny peas or cooked fresh
peas
1 tbsp cooking oil
1/2 tsp salt
1/8 tsp pepper
1/4 tsp dried leaf tarragon
1/4 cup mayonnaise
1/2 tsp lemon juice
8 large tomatoes
salt
lettuce
parsley |
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Method :
Combine crab, asparagus, eggs, peas,
oil, 1/2 tsp (2ml) salt, pepper, tarragon, mayonnaise and lemon
juice, tossing lightly to blend. Chill. Peel tomatoes, cut a thin
slice from tops and hollow out leaving a good thick shell to hold
filling. (Save tomato pulp to add to macaroni dishes, meat loaf,
spaghetti sauce, etc). Sprinkle insides of tomatoes with salt and
turn upside down on paper toweling to drain. Chill. Fill tomato
shells at serving time using 1/3 to 1/2 cup (80-125ml) crab filling
per tomato. Set on lettuce and garnish with parsley.
Serves 8
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