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Creole Tomatoes Stuffed with Crabmeat Salad

Creole Tomatoes Stuffed with Crabmeat Salad

Creole Tomatoes Stuffed with Crabmeat Salad
Creole Tomatoes Stuffed with Crabmeat Salad
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Ingredients
  • 1 lb. fresh Louisiana Jumbo Lump Crabmeat, picked over
  • 1 bunch green onions, chopped
  • 3 T. capers, drained
  • ⅓ c. Mcllhenny’s Spicy Mayo
  • 1 T. fresh lemon juice
  • Fresh ground black pepper, to taste
  • Salt to taste
  • 4 large ripe Creole tomatoes, tops cut off and pulp removed
Instructions
  1. Combine all ingredients except tomatoes. Folding all together, carefully, as not to break up crabmeat too much.
  2. Chill for at least 1 hour. Taste for seasoning.
  3. Stuff each tomato with equal amounts of crabmeat salad.
Notes
*****You can also stuff this into avocado halves or serve with crackers. If you cannot find the spicy mayo, mix regular mayo with Creole seasoning and Tabasco to taste.
 

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