Crab Stuffed Tomatoes

16 oz All Natural Backfin, Special or Claw crabmeat
2 lb cherry tomatoes
4 tbs finely chopped green onion, including tops
1/2 cup mayonnaise
2 tsp fresh lemon juice
1/2 tsp salt
1/2 tsp freshly ground white pepper
1 tsp dashes Tabasco sauce
fresh parsley sprigs
Drain and flake crabmeat. Remove any shell. Wash, dry and hollow tomatoes. Invert tomatoes and drain on paper towels. Mix together mayonnaise, onion and lemon juice. Add salt, pepper and Tabasco. Gently fold in crabmeat. Stuff tomatoes and chill thoroughly. Garnish serving dish with parsley.

*Recipe submitted by the North Carolina State University Seafood Lab

Leave a Reply