This was part of the ‘Cajun Birthday Lunch’
Once again John Besh to the rescue. His My New Orleans cookbook has a gorgeous recipe for Crabmeat stuffed tomatoes. I simplified it because cooking the tomatoes seemed unecessary – here in Los Angeles the Romas are near perfection year ’round so I figured why not accentuate that.
6 ripe Roma tomatoes
1/2 cup mayonnaise
2 Tablespoons lemon juice
1 teaspoon dijon mustard
1/2 teaspoon Creole seasoning (recipe here)
2 cups jumbo lump crab meat
Wash the tomatoes and slice them in half. Using a spoon scoop out the insides so you get a nice little cup.
Turn the tomato cups over onto paper towels to dry out.
In a bowl combine the mayonaisse, lemon juice, dijon and the crab meat. Add the creole spices and stir to combine.
Turn the tomato cups over and fill with the crab salad.
This makes a great party dish, it looks good and has it’s own serving dish!