Crab-Stuffed Tomatoes

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.