Seafood-Stuffed Tomatoes Recipe

Seafood-Stuffed Tomatoes Recipe photo by Taste of Home

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A tempting combination of tiny shrimp, crabmeat, hard-cooked eggs and rice makes a cool, hearty salad perfect for a hot summer day. Our daughter, who's 12, likes to prepare this salad for company. It's delicious and easy to fix. -Gwen Landry, Jennings, Louisiana

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Seafood-Stuffed Tomatoes Recipe

Prep: 20 min. + chilling

Yield: 6-8 Servings

20 20

Ingredients

2 cups cooked rice
1 cup cooked salad shrimp
2 cans (6 ounces each) crabmeat, rinsed, drained and cartilage removed
4 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped dill pickle
1 jar (2 ounces) chopped pimientos, drained
3/4 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
6 to 8 large tomatoes

Directions

Combine the first nine ingredients in a bowl; set aside. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well. Pour over rice mixture; toss gently. Cover and chill for at least 1 hour.
Just before serving, cut a thin slice from the top of each tomato, or scallop top with a sharp knife. Scoop out pulp and discard, leaving a 1/2-in. thick shell. Fill each tomato with about 1/2 cup of salad. Serve immediately. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 318 calories, 20 g fat (3 g saturated fat), 160 mg cholesterol, 614 mg sodium, 20 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Seafood-Stuffed Tomatoes in Taste of Home June/July 1996, p39

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.