Thursday, July 18, 2013

Tomatoes Stuffed with Crabmeat

Tomatoes Stuffed with Crabmeat

Serving Size: 4


4 tomatoes
2 cups crabmeat
6 tablespoons mayonnaise
4 teaspoons chopped parsley
4 teaspoons snipped chives
2 teaspoons lemon juice
Coarse salt and freshly ground black pepper
Cayenne pepper

Cut off the tops of the tomatoes, and using a small spoon, scoop out the pulp and seeds. Lightly salt the tomatoes and turn them upside-down on paper towels to drain for 30 minutes.
Combine the crabmeat, mayonnaise, parsley, chives and lemon juice. Season to taste with salt, black pepper and cayenne. Stuff the tomatoes with crabmeat, mounding the tops.

Source:. Louisiana Life Magazine, May/June 2013 addition.

And oh yeah…like always…crawfish tails will work just fine in place of the crabmeat!!!!


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