Tarragon Crab Salad in Tomato Cups
Sunset Magazine, August 2002
3 1/2 to 4 in. wide, 12 oz. ea.
white wine vinegar
salt and pepper
butter lettuce leaves,
fresh tarragon sprigs,
In a large bowl, mix mayonnaise, vinegar, and tarragon until smooth. Add crab, peas, celery, and shallots; mix gently to coat. Add salt and pepper to taste.
Line each of two salad plates with a lettuce leaf. If tomatoes do not sit flat, trim bottoms slightly, as needed. Mound tarragon crab salad in tomato cups and set on lettuce leaves. Garnish with tomato lids and tarragon sprigs if desired.
Rinse tomatoes. Cut 1/2 in off the top of each and reserve. With a spoon, carefully scoop out seeds and inner flesh, leaving a shell 1/4 to 1/2 inch thick; reserve interiors for another use. Set tomato shells and lids, cut side down, on a paper towel.
11g carbs (15g Carbohydrate; 4g Dietary Fiber) with tomato.
7g carbs (9g Carbohydrate; 2g Dietary Fiber) without tomato.