Tomatoes Stuffed with Crabmeat

Tomatoes Stuffed with Crabmeat

Serving Size: 4

Ingredients:

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

Directions:

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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Crawfish Maquechow

Boudreaux's maquechox is the best dere is, everybody that ever tried it will tell you dat! Well, we think it may just get a little better next time when we take this technique and add...you guessed it! CRAWFISH TALES!

Crawfish Maque Choux

Ingredients:

12 fresh ears of corn cut
1 onions, chopped
1 bell pepper, chopped
2 pods of garlic, minced
1 cup onion tops, chopped
1 cup parsley leaves, chopped
1 can Rotel tomatoes, diced
2 lbs. Crawfish tails
1/2 cup salad oil
1 stick butter

salt and pepper

 

Directions:

Shuck corn away from cob (cut corn away) and have ready.

To cook Corn: In a cast aluminum pot, heat salad oil then add corn and smother-cook until tender.

Smother bell pepper, onions, garlic, celery, parsley and onion tops until tender but NOT brown. Add corn and a small amount of water. Cook covered for about 20 minutes, stirring occasionally, until all ingredients are cooked.

In another aluminum pot, melt butter. Add the crawfish, Rotel tomatoes and the juice. Cook until crawfish are red, about 10-15 minutes. Add corn mixture to this. Season with salt and pepper. Simmer for about 20-30 minutes for flavors to mix well. Serve hot over rice.

Cajun Crawfish credits this recipe to Marilyn Vidrine from Church Point, Louisiana.

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