Seafood-Stuffed Tomatoes

Name: Seafood-Stuffed Tomatoes
Ingredients: 2 cups cooked rice; 1 cup cooked salad shrimp; 2 cans (6 ounces each) crabmeat, rinsed, drained and cartilage removed; 4 hard-boiled large eggs, chopped; 1/2 cup chopped celery; 1/2 cup chopped green pepper; 1/4 cup chopped onion; 1/4 cup chopped dill pickle; 1 jar (2 ounces) chopped pimientos, drained; 3/4 cup mayonnaise; 2 tablespoons lemon juice; 1 teaspoon salt; 1/2 teaspoon dill weed; 1/4 teaspoon pepper; 6 to 8 large tomatoes

15 ingredients

2 steps

Ingredients

2 cups cooked rice
1 cup cooked salad shrimp
2 cans (6 ounces each) crabmeat, rinsed, drained and cartilage removed
4 hard-boiled large eggs, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped dill pickle
1 jar (2 ounces) chopped pimientos, drained
3/4 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
6 to 8 large tomatoes

Directions

1

Combine the first nine ingredients in a bowl; set aside. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well. Pour over rice mixture; toss gently. Cover and chill for at least 1 hour.
2

Just before serving, cut a thin slice from the top of each tomato, or scallop top with a sharp knife. Scoop out pulp and discard, leaving a 1/2-in. thick shell. Fill each tomato with about 1/2 cup of salad. Serve immediately.