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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 for use. 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 garnish. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |