Creole Tomatoes Stuffed with Crabmeat Salad

Breakfast/Brunch

Serves 4 to 6

Recipe Courtesy of Louisiana Kitchen & Culture

Ingredients:

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.

Method:

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.