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)
Toast nut pieces lightly to make crunchy; don't burn. Combine
mayonnaise, mustard, parsley and nuts; whip until smooth. Fold in
crabmeat which has been coarsely crumbled. Refrigerate until ready
Cut a shallow X into skin of the bottom of tomatoes; place in
vigorously boiling water for 10 to 12 seconds. Lift out with a
slotted spoon and immediately put into a pan of ice water to stop
cooking. When cool, the skins should slip off easily. Peel. Cut
the top of each tomato; core and remove seeds. Stuff with crab
mixture. Peel and separate yolk and white of the egg. Push the
white through a sieve over the tomatoes and then the yolk to
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