Tarragon Crab Salad in Tomato Cups Recipe – Sunset Magazine

Ingredients

• 2 fresh-ripe tomatoes (3 1/2 to 4 in.wide, 12 oz. each)
• 1/3 cup mayonnaise
• 1 tablespoon white wine vinegar
• 1 tablespoon minced fresh tarragon or 2 teaspoons dried tarragon
• 8 ounces shelled cooked crab or shelled cooked tiny shrimp
• 1/2 cup frozen petite peas, thawed
• 1/2 cup chopped celery
• 2 tablespoons minced shallots, rinsed
• Salt and pepper
• 2 butter or leaf lettuce leaves, rinsed and crisped
• Fresh tarragon sprigs (optional)