Crab-Stuffed Tomatoes

Photo: flickr user reverendlukewarm

Ingredients

1 can (5 ½-oz.) Crab Meat, flaked

1 can (12-oz.) Asparagus Pieces, chopped

2 Hard-boiled Eggs, chopped

cup Cooked Peas

1 tablespoon Olive Oil

teaspoon Salt

teaspoon Black Pepper

teaspoon Dried Tarragon

cup Mayonnaise

teaspoon Fresh Lemon Juice

8 lrgs Tomatoes

Lettuce and Parsley for garnish

Preparation

In a mixing bowl, toss together the crab meat, asparagus, eggs, peas, olive oil, salt, pepper, tarragon, mayonnaise, and lemon juice. Blend lightly, then refrigerate to chill.

Cut a thin slice from the top of each tomato and hollow out the center, leaving a firm shell to hold the salad filling. You can save the tomato pulp for another recipe.

Sprinkle the insides of the tomatoes with a dash of salt, and turn them upside down on paper towels to drain. Refrigerate the tomatoes until serving time.

When you're ready for your salad, simply fill each tomato shell with about a half cup of the crab mixture. Set each tomato on a few lettuce leaves and add a sprig of fresh parsley for garnish.