Edited by: Barnaby Dorfman, Sheri Wetherell
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[edit] Ingredients
4 |
large ripe tomatoes, chilled |
2 |
Cup crab meat |
1 |
Cup chopped celery |
½ |
Cup mayonnaise |
¼ |
tsp Worcestershire |
½ |
tsp salt |
⅛ |
tsp pepper |
[edit] Preparation
Step 1 |
Cut a slice from the top of each chilled tomato. Scoop out the center, leaving a thick shell. Cut each shell into four sections but not quite through. Dice the centers and combine with remaining ingredients to make salad. Spread out the tomato shells on lettuce-garnished salad plates. Fill with salad. |
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