Creole Tomatoes Stuffed with Crabmeat Salad


Recipe Courtesy of Louisiana Kitchen & Culture

Serves 4 to 6

  • 1 pound fresh Louisiana jumbo lump crabmeat, carefully picked over for cartilage
  • 1/2 bunch green onions, minced
  • 3 tablespoons nonpareil capers
  • 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise
  • 1 tablespoon lemon juice
  • freshly ground black pepper, to taste
  • 4 large ripe Creole tomatoes, tops cut off and all pulp removed

Creole Tomatoes Stuffed with Crabmeat Salad


Click image to enlarge.


Combine all ingredients except tomatoes, folding all together thoroughly, taking care not to break up the lumps of crabmeat. Chill for at least 1 hour to marry flavors. Stuff each tomato with equal amounts crabmeat salad. Serve. Enjoy applause.


Notes: The salad can also be stuffed into ripe avocado halves or served as a hors d’oeuvre with water crackers. If McIlhenny’s Spicy Mayonnaise is not available, use regular mayonnaise, Creole seasoning, and Louisiana hot sauce to taste.


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