Monday, June 18, 2012

Crab-and-Avocado Stuffed Tomatoes

A simple entree for lunch turns an ordinary lunch into an event. Just add a glass of light, white wine such as pinot grigio.
Is this gorgeous, or what?
Here is my recipe:

2 large hard-boiled eggs, chopped
4 medium tomatoes
1 medium  avocados, seeded, peeled and finely chopped
1 6-ounce can lump crab meat, drained
2 tablespoons lemon juice
3 slices bacon, fried crisp & finely crumbled
2 tablespoons lemon basil, finely chopped
3 tablespoons Hellmann's mayonnaise, or enough to mix
1/2 teaspoon salt

Here is how I did this:

1. Place two eggs in cold water over medium heat. Cover and bring water to boil; boil eggs for 1 minute. Remove from heat without removing the lid. Allow to stand in hot water for approximately 17 to 20 minutes.

2. Wash and dry tomatoes. Cut tops from tomatoes; scoop out the pulp without piercing the shells. Discard pulp. Place tomatoes cut side down on paper towels to drain.

3. Place avocado, crab meat and lemon juice in a medium bowl. Toss to combine. Add eggs, bacon, onion, lemon basil, mayonnaise and salt. Combine thoroughly.

4. Spoon crab and avocado mixture into tomato shells. To serve, place on bed of baby spinach and garnish with a sprig of curly parsley.

Servings: 4

Preparation Time: 30 minutes
Cooking Time: 12 minutes
Total Time: 42 minutes

Author: Dr. Jacquelyn P. Horne  
Copyright: 2012

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