Title: Crab-Stuffed Tomatoes
Categories: Lunch Entree Seafood Vegetable
Yield: 6 Servings

6	lg	Tomatoes
		Filling:
1	lb	Crab
3		Green onions; diced
1/2	c	Fresh parsley; chopped
		Salt and pepper; to taste
		Dressing:
1	c	Mayonnaise
1	tb	Dijon mustard
3	tb	Lemon juice

Prepare tomatoes: Blanch tomatoes in boiling water for 15 to 30 seconds, just until the skin begines 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 fiber 3. 4 g, chol 81 mg, iron 2. 7 mg, sodium 486 mg, calcium 141 mg.

NOTES : This is an elegant luncheon or light dinner dish, especially on a hot day! Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

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