CookEat Recipe
Crab Meat in Tomatoes
Chilled peeled tomato shells filled with dressed cooked crab flakes, finished with mayonnaise, chopped parsley and oil-packed anchovy rings on lettuce.
Method
Steps
Step 1
Scald the six ripe red tomatoes in boiling water for one minute, lift out and peel. Cut the top from each at three-quarters of its height and keep it as a cover. Carefully scoop out the flesh without breaking the shells, reserving the removed pulp separately for another use. Cool promptly and keep the shells and their tops covered in the refrigerator at 4°C (40°F) or below, or on a clean tray over ice.
Step 2
Use the one and a half pounds of plain fully cooked, chilled, ready-to-eat crab flakes. Check gently for shell and cartilage. Shake the cold finished Filippini salad dressing well, measure four tablespoons and mix gently through the crab, keeping the flakes intact.
Step 3
Divide the total half teaspoon of salt and three saltspoons of ground black pepper among the interiors of the six chilled tomato shells. Fill each with its share of the dressed crab, forming a rounded dome.
Step 4
Spread a little chilled ready-to-eat mayonnaise made with pasteurized eggs over each dome. Sprinkle the total half teaspoon of chopped parsley across the six tops. Curl one prepared oil-packed anchovy into a ring on top of each.
Step 5
Arrange the filled tomatoes on clean, drained lettuce leaves on a cold serving dish. Set their reserved tops loosely as covers at service, without pressing the topping, and serve promptly while chilled.
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