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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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A great light lunch Ingredients:
2 cups cooked rice |
1 cup cooked baby shrimp |
2 (6 ounce) cans crabmeat, rinsed,drained,and flaked |
4 hard-boiled eggs, chopped |
1/2 cup chopped celery |
1/2 cup chopped green pepper |
1/4 cup chopped onion |
1/4 cup dill pickle relish, drained |
1 (2 ounce) jar chopped pimiento, drained |
3/4 cup mayonnaise |
2 tablespoons lemon juice |
1 teaspoon salt |
1/2 teaspoon dill weed |
1/4 teaspoon pepper |
6 -8 large tomatoes |
Directions:
1. Combine the first 9 ingredients in a bowl; set aside.
2. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well.
3. Pour over rice mixture; toss gently.
4. Cover and chill for at least 1 hour.
5. Just before serving, cut a thin slice from the top of each tomato.
6. Scoop out pulp and discard, leaving a 1/2 inch thick shell.
7. Fill each tomato with about 1/2 cup of salad.
8. Serve immediately.
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