*  Exported from  MasterCook II  *
 
                           Crab-Stuffed Tomatoes
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Luncheon                         Main Dishes
                 Seafood                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      large         tomatoes
                         ------------------------------------------
                         Filling:
    1      pound         crab
    3                    green onions -- diced
      1/2  cup           fresh parsley -- chopped
                         salt and pepper -- to taste
                         ------------------------------------------
                         Dressing:
    1      cup           mayonnaise
    1      tablespoon    Dijon mustard
    3      tablespoons   lemon juice
 
 Prepare tomatoes: Blanch tomatoes in boiling water for 15 to 30 seconds, just u
 ntil the skin
 begines to split.  Remove from boiling water and dunk in ice water; then
 carefully peel (the skin should slide off easily). 
 Cut off crown of each tomato and save.  Slice off a small portion of the
 bottom so the tomato will sit upright on the plate.  Core inside.  Rub
 inside and outside lightly with with salt and pepper.  Place upside down on
 platter in refrigerator for several hours before stuffing.
 
 Prepare filling (6 to 8 hours before serving):
 Mix filling ingredients.  Refrigerate until ready to stuff tomatoes.
 
 Prepare dressing:
 Mix dressing ingredients until thick and creamy.  Refrigerate until ready
 to serve.
 
 Assemble Stuffed Tomatoes:
 Mix dressing and filling.  Stuff each tomato with mixture.  Garnish with
 parsley and tomato crown.  Serve on butter lettuce.  Place extra filling on
 lettuce beside tomato.
 
 Excellent served with Cheesy Garlic Bread
 
 Nutritional information per serving:  381 calories (70% from fat), protein
 16.6 g, fat 30.6 g (poly 15.7 g, mono 8.6 g, sat 4.6 g), carb 12.7 g, fiber
 3.4 g, chol 81 mg, iron 2.7 mg, sodium 486 mg, calcium 141 mg.
 
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 NOTES : This is an elegant luncheon or light dinner dish, especially on a
 hot day!