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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A tempting combination of tiny shrimp, crabmeat, hard-cooked eggs and rice makes a cool, hearty salad perfect for a hot summer day. Our daughter, who's 12, likes to prepare this salad for company. It's delicious and easy to fix. -Gwen Landry, Jennings, Louisiana Ingredients:
2 cups cooked rice |
1 cup cooked salad shrimp |
2 cans (6 ounces each) crabmeat, rinsed, drained and cartilage removed |
4 hard-cooked eggs, chopped |
1/2 cup chopped celery |
1/2 cup chopped green pepper |
1/4 cup chopped onion |
1/4 cup chopped dill pickle |
1 jar (2 ounces) chopped pimientos, drained |
3/4 cup mayonnaise |
2 tablespoons lemon juice |
1 teaspoon salt |
1/2 teaspoon dill weed |
1/4 teaspoon pepper |
6 to 8 large tomatoes |
Directions:
1. Combine the first nine ingredients in a bowl; set aside. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well. Pour over rice mixture; toss gently. Cover and chill for at least 1 hour.
2. Just before serving, cut a thin slice from the top of each tomato, or scallop top with a sharp knife. Scoop out pulp and discard, leaving a 1/2-in. thick shell. Fill each tomato with about 1/2 cup of salad. Serve immediately. Yield: 6-8 servings.
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