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Seafood-Stuffed Tomatoes

Seafood-Stuffed Tomatoes
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
6-8 ServingsPrep: 20 min. + chilling

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.
© Taste of Home 2013

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Seafood-Stuffed Tomatoes (continued)

Directions (continued)

  • Serve immediately. Yield: 6-8 servings.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013