Crab-Stuffed Tomatoes

13 ingredients
4 steps

Ingredients

  • 5 1/2 ounces crab meat flaked
  • 12 ounces asparagus Pieces, chopped
  • 2 hard-boiled egg chopped
  • peas cup Cooked
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried tarragon leaves
  • 1 cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 8 tomatoes lrgs
  • lettuce
  • parsley

Directions

  1. 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. 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. 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. 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.

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