Crab-Stuffed Tomatoes
By: Anonymous
Published: Thursday, February 11, 2010 - 9:13pm

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

1 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. 2 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. 3 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. 4 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.