Recipe

Crab Stuffed Tomatoes Recipe


Crab Stuffed Tomatoes Recipe
Crab stuffed tomatoes can be served for lunch or dinner. Also makes a very pretty presentation on a buffet table.

Lincolntoot

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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
  • 6 large tomatoes
  • salt
  • lettuce
  • parsley

Directions
  1. Combine crab asparagus, eggs, peas, oil, 1/2 tsp salt, pepper, tarragon, mayonnaise and lemon jic, tossing lightly to blend.
  2. Peel tomatoes, cut a thin slice from tops and hollow out leaving a good thick shell to hold filling.
  3. Sprinkle insides of tomatoes with salt and turn upside down on paper toweling to drain.
  4. Chill 10.
  5. Fill tomato shells at serving time using 1/3 cup crab filling for each tomato. Set on lettuce and garnish with parsley.

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Comments


I love tarragon and crab together. This sounds wonderful.


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