another fresh seafood idea

• 1 cup backfin or lump crabmeat
• 1 pound cherry tomatoes
• ¼ cup mayonnaise
• 2 tablespoons green onion, finely chopped, including tops
• 1 teaspoon fresh lemon juice
• ¼ teaspoon salt
• ¼ teaspoon white pepper, freshly ground
• ½ teaspoon Tabasco sauce
• fresh parsley springs

Remove any shell or cartilage from crabmeat.

Wash, dry and hollow tomatoes. Invert and drain on paper towels. In a medium bowl, mix mayonnaise, onion and lemon juice. Add salt, pepper and Tabasco and stir. Gently fold in crabmeat. Stuff tomatoes. Chill thoroughly. Garnish serving dish with parsley sprigs.

Note: You can substitute chopped shrimp for the crabmeat.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas