Crab Salad Stuffed Tomatoes
This was part of the ‘Cajun Birthday Lunch’
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John Besh’s My New Orleans cookbook
The lump crab meat is what makes this dish a dream for seafood lovers. This is a beautiful summer dish for a light lunch or a fun party!
Crab Salad Stuffed Tomatoes
Ingredients:
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
Instructions:
Wash the tomatoes and slice them in half. Using a spoon, scoop out the insides so you get a nice little cup, then turn the tomato cups over onto paper towels to dry out.
In a bowl combine the mayonaise, lemon juice, dijon and crab meat. Add the creole spices and stir to combine.
Turn the tomato cups over and fill with the crab salad.
All I can say is Yum! I substituted real crab for imitation (wanted to try it out the cheap way first) and it was amazing! Definitely doing this again!