| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 8 | Servings | ||
INGREDIENTS
| 1 | 5 1/2-oz. Crab Meat | |
| flaked | ||
| 1 | 12-oz. Asparagus Pieces | |
| chopped | ||
| 2 | Hard-boiled Eggs, chopped | |
| 1/2 | c | Cooked Peas |
| 1 | T | Olive Oil |
| 1/2 | t | Salt |
| 1/8 | t | Black Pepper |
| 1/4 | t | Dried Tarragon |
| 1/4 | c | Mayonnaise |
| 1/2 | t | Fresh Lemon Juice |
| 8 | Tomatoes | |
| Lettuce and Parsley for | ||
| garnish |
INSTRUCTIONS
In a mixing bowl, toss together the crab meat, asparagus, eggs, peas, olive oil, salt, pepper, tarragon, mayonnaise, and lemon juice. Blend lightly, then refrigerate to chill. Cut a thin slice from the top of each tomato and hollow out the center, leaving a firm shell to hold the salad filling. You can save the tomato pulp for another recipe. Sprinkle the insides of the tomatoes with a dash of salt, and turn them upside down on paper towels to drain. Refrigerate the tomatoes until serving time. When you're ready for your salad, simply fill each tomato shell with about a half cup of the crab mixture. Set each tomato on a few lettuce leaves and add a sprig of fresh parsley for garnish. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Aug 20, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 54.9mg
Sodium: 693.3mg
Potassium: 513.4mg
Carbohydrates: 12.3g
Fiber: 3.6g
Sugar: 5.1g
Protein: 5.6g