Crab Stuffed Tomatoes Recipes

Ingredients :

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

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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