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