Crab and Avocado Stuffed Tomatoes |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Lovely luncheon fair. Adapted from Southern Living. Ingredients:
4 medium tomatoes |
1 medium avocado, peeled and finely chopped |
1 (6 ounce) can lump crabmeat, drained, flaked, and picked over |
3 tablespoons lemon juice |
2 large hard-boiled eggs, chopped |
3 slices bacon, cooked and crumbled |
2 tablespoons finely chopped onions |
2 tablespoons chopped fresh parsley |
1/4 teaspoon pepper |
3 tablespoons mayonnaise |
lettuce leaf |
Directions:
1. Slice the tops from the tomatoes; scoop out the pulp and leave shells intact; discard pulp.
2. Put tomato shells upside down on paper towels to drain.
3. In a mixing bowl, add avocado, crabmeat, and lemon juice; stir to combine.
4. Add the eggs, bacon, onion, parsley, pepper, and mayonnaise; stir to combine.
5. Season to taste with salt and more pepper if desired.
6. Spoon mixture into tomato shells.
7. Serve on lettuce leaves.
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