| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Burt, Wolf | 1 | servings | |
INGREDIENTS
| 1 | lb | Cooked fresh lump crabmeat; cleaned to remove |
| ; any shell | ||
| 1 | c | Diced red bell pepper; ( 1/4-inch) |
| 1/4 | c | Wafer thin slices of red onion |
| 1 | ts | Salt |
| 1 | ts | Coarsely ground black pepper |
| 1/4 | c | Fresh lime juice |
| 1/4 | c | White wine vinegar |
| 1/4 | c | Olive oil |
| 4 | Ripe fresh tomatoes | |
| 8 | lg | Boston lettuce leaves; washed, patted dry |
| 1 | lb | Fresh asparagus; cooked and chilled |
| 2 | Hard boiled eggs; peeled and cut into | |
| ; quarters |
INSTRUCTIONS
TO MAKE THE SALAD: In a mixing bowl, combine the crabmeat, red bell pepper, red onion, salt, black pepper, lime juice, vinegar and olive oil and toss well. Cover and refrigerate until serving time. TO MAKE THE TOMATO CUPS: Core each tomato, and on each one, make 4 incisions perpendicular to each other, but do not cut all the way through. Leave the tomato attached at the bottom. Gently pry the tomato points apart, thus forming a tomato crown with 8 wedges. TO SERVE: Arrange each tomato crown on lettuce leaves and spoon the crabmeat salad in the middle; if it spills over the top that's okay. Garnish each plate with the cooked asparagus and hard boiled eggs. Converted by MC_Buster. Per serving: 655 Calories (kcal); 55g Total Fat; (70% calories from fat); 13g Protein; 41g Carbohydrate; 0mg Cholesterol; 2148mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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