How to make it

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

Reviews & Comments 1

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  • notyourmomma 10 years ago
    I love tarragon and crab together. This sounds wonderful.
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