6 1/2 ounces Crabmeat -- drained and flaked
3/4 cup Carrot -- shredded
1/2 cup Cucumber -- peeled and diced
1 tablespoon Mayonnaise
1/2 teaspoon Salt
Parsley -- fresh
Slice of top of each tomato, and scoop out pulp, leaving shells intact.
Invert tomatoes to drain. Dice enough tomato pulp to make 1/2 cup;
reserving remaining pulp for use in other recipes.
Combine 1/2 cup tomato pulp, crabmeat, carrot, cucumber,
mayonnaise, and salt; stir well. Chill until serving time.
Spoon crabmeat mixture into tomato shells; serve on lettuce leaves.
Garnish with parsley.