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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
4 large tomatoes
½ teaspoon salt
6 ½ ounce crabmeat, drained and flaked
leaf lettuce
fresh parsley
¾ cup carrot, shredded
½ cup tomato pulp
½ cup cucumber, peeled and diced
1 tbls mayonnaise
Slice off the top of each tomato. Scoop out the pulp, leaving the shells intact. Invert the tomato shells to drain. Dice enough of the tomato pulp to make the amount indicated in the ingredients. Use the remaining tomato pulp in other projects.
Combine the diced tomato pulp with the crabmeat, carrot, cucumber, mayonnaise and salt. Stir well. Chill until time to serve. Spoon the crabmeat mixture into the tomato shells. Serve on leaf lettuce. Garnish with parsley.