Blanched tomatoes

  • 15 ripe cherry tomatoes
  • 1/2 teaspoon whole grain mustard
  • 1/3 tablespoon chopped parsley
  • 2 tablespoons mayonnaise
  • 1 teaspoon olive oil
  • 1 teaspoon champagne vinegar
  • 3 ounces lump crab meat (check for shells)
  • salt and pepper

Bring 3 cups of water to a boil. Set up a bowl of ice water.  Cut a small X in the bottom of the tomatoes.  Blanch the tomatoes in the water for 10 seconds and then place in the ice water.  When they cool, slice off the tops remove the skin and hallow out the seeds.  Set aside.

hallowed out tomatoes

In a bowl combine the mustard, parsley, mayonnaise, olive oil, and  vinegar.  Fold in the crabmeat. Salt and pepper. Stuff the tomatoes with the crab mixture and serve.

stuffed tomato

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