Stuffed Tomatoes A La Riviera
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | French | To post, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | c | King Crab Meat, rinsed and |
| drained | ||
| 1/3 | c | Sour Cream |
| 1/4 | c | Grated Cheddar Cheese |
| 4 | t | Dry French Dressing Mix |
| 4 | Tomatoes, * see note | |
| 1 | Avocado, cut in 24 wedges |
INSTRUCTIONS
1974 Set tomato on stem-end. Cut almost through into 6 sections. Combine crab, sour cream, cheese and dressing blend; mix well. Spread the cut tomatoes and carefully insert avocado wedges in the spaces of each tomato. Fill centers with crab meat. Serve on Bibb or Boston lettuce. Serves 4 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. billspa@icanect.net Recipe by: Mrs. John H. Slack, III Posted to MC-Recipe Digest V1 #696 by Bill Spalding <billspa@icanect.net> on Jul 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 84
Calories From Fat: 55
Total Fat: 6.3g
Cholesterol: 17.4mg
Sodium: 217.9mg
Potassium: 242.6mg
Carbohydrates: 5.1g
Fiber: 1.1g
Sugar: 3.3g
Protein: 3g