| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
8 |
servings |
INGREDIENTS
| 1 |
cn |
(5 1/2-oz.) Crab Meat; flaked |
| 1 |
cn |
(12-oz.) Asparagus Pieces; chopped |
| 2 |
|
Hard-boiled Eggs; chopped |
| 1/2 |
c |
Cooked Peas |
| 1 |
tb |
Olive Oil |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Black Pepper |
| 1/4 |
ts |
Dried Tarragon |
| 1/4 |
c |
Mayonnaise |
| 1/2 |
ts |
Fresh Lemon Juice |
| 8 |
lg |
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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