CRAB FILLED TOMATOES
| 4 to 6 small, round, ripe tomatoes (1 1/2 to 2-inches; can use smaller with patience) 7 pecan halves or other nuts, chopped fine 1/2 tsp.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.cook-books.com.
Cooking tools:
- Fine-mesh sieve
- Stove
- Refrigerator
- Skillet
- Pot
- Slotted spoon
- Paring knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Egg separator
Ingredients
- 4 to 6 small, round, ripe tomatoes (1 1/2 to
- 2-inches; can use smaller with patience)
- 7 pecan halves or other nuts, chopped fine
- 1/2 tsp. dry mustard
- 1/2 tsp. finely chopped parsley
- 2 Tbsp. mayonnaise
- 1 tsp. olive oil
- 1 tsp. sherry vinegar
- 3 oz. lump crabmeat, drained and picked over for shell or cartilage
- 1 tsp. salt
- 1 egg (quite hard-boiled)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Crab-Stuffed Avocado Recipe
tasteofhome.com
Avocado Filled with Crabmeat Recipe
recipeland.com
Crab-Topped Tomato Slices
master-recipes.com
Crab Stuffed Cherry Tomatoes | AgeRight Blog
ageright.org
Crab Quesadillas | Town & Country Markets
townandcountrymarkets.com
Crab-Topped Cod Recipe: How to Make It
tasteofhome.com
Crab Filled Potato Bites | PotatoGoodness Recipes
potatogoodness.com
Crab Stuffed Tomatoes on BakeSpace.com
bakespace.com