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Seafood-Stuffed Tomatoes

Total Time

Prep: 20 min. + chilling


6-8 servings

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


  • 2 cups cooked rice
  • 1 cup cooked salad shrimp
  • 2 cans (6 ounces each) crabmeat, rinsed, drained and cartilage removed
  • 4 hard-boiled large 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


  1. 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.
  2. 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.

Nutrition Facts

1 each: 318 calories, 20g fat (3g saturated fat), 160mg cholesterol, 614mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 14g protein.

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