Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Luncheon Main Dishes
Seafood Vegetables
Amount Measure Ingredient -- Preparation Method
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6 large tomatoes
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Filling:
1 pound crab
3 green onions -- diced
1/2 cup fresh parsley -- chopped
salt and pepper -- to taste
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Dressing:
1 cup mayonnaise
1 tablespoon Dijon mustard
3 tablespoons lemon juice
Prepare tomatoes:
Blanch tomatoes in boiling water for 15 to 30 seconds, just until the
skin begins to split. Remove from boiling water and dunk in ice
water; then carefully peel (the skin should slide off easily).
Cut off crown of each tomato and save. Slice off a small portion of
the bottom so the tomato will sit upright on the plate. Core inside.
Rub inside and outside lightly with with salt and pepper. Place
upside down on platter in refrigerator for several hours before
stuffing.
Prepare filling (6 to 8 hours before serving):
Mix filling ingredients. Refrigerate until ready to stuff tomatoes.
Prepare dressing:
Mix dressing ingredients until thick and creamy. Refrigerate until ready
to serve.
Assemble Stuffed Tomatoes:
Mix dressing and filling. Stuff each tomato with mixture. Garnish with
parsley and tomato crown. Serve on butter lettuce. Place extra filling on
lettuce beside tomato.
Excellent served with Cheesy Garlic Bread
Nutritional information per serving: 381 calories (70% from fat), protein
16.6 g, fat 30.6 g (poly 15.7 g, mono 8.6 g, sat 4.6 g), carb 12.7 g, fiber
3.4 g, chol 81 mg, iron 2.7 mg, sodium 486 mg, calcium 141 mg.
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NOTES : This is an elegant luncheon or light dinner dish, especially on a
hot day!
