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1 Crab Stuffed Tomato on Fri Aug 15, 2008 2:30 am


4 large Tomatoes
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
Lettuce leaves
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.

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