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Tarragon Crab Salad in Tomato Cups

Author/Submitted by: Sunset Magazine, August 2002
Servings: 2
Categories: Haven't Tried / Low-Carb / Salads / Seafood / Vegetables

2    tomatoes, 3 1/2 to 4 in. wide, 12 oz. ea.
1/3  cup  mayonnaise
1  tablespoon  white wine vinegar
2  teaspoons  dried tarragon
8  ounces  crab, cooked
1/2  cup  frozen peas, thawed
1/2  cup  chopped celery
2  tablespoons  minced shallots, rinsed
    salt and pepper
2    butter lettuce leaves, rinsed
    fresh tarragon sprigs, optional

1. 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.

2. 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.

3. 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.

11g carbs (15g Carbohydrate; 4g Dietary Fiber) with tomato. 7g carbs (9g Carbohydrate; 2g Dietary Fiber) without tomato.

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