Creole Tomatoes Stuffed with Crabmeat Salad (Click SHARE so this will save to your Timeline & you can find it easier later.) Ingredients 1 pound fresh Louisiana jumbo lump crabmeat, carefully picked over for cartilage 1/2 bunch green onions, minced 3 tablespoons nonpareil capers 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise 1 tablespoon lemon juice freshly ground black pepper, to taste 4 large ripe Creole tomatoes, tops cut off and all pulp removed Directions Combine all ingredients except tomatoes, folding all together thoroughly, taking care not to break up the lumps of crabmeat. Chill for at least 1 hour to marry flavors. Stuff each tomato with equal amounts crabmeat salad. Serve. Enjoy applause. Chef’s Notes: The salad can also be stuffed into ripe avocado halves or served as a hors d’oeuvre with water crackers. If McIlhenny’s Spicy Mayonnaise is not available, use regular mayonnaise, Creole seasoning, and Louisiana hot sauce to taste. Source: louisianacookin/recipes-2/salads/item/1611-creole-tomatoes-stuffed-with-crabmeat-salad For more tips, recipes, fun and motivation LIKE: Losing Weight and Healthy Living (Make sure you Click Get Notifications to be notified of new posts!) For FREE private weight loss support join my group: https://facebook/groups/sonyasweightloss/ Friend me on Facebook! Im always posting awesome stuff! https://facebook/sonyaylangdon
Posted on: Mon, 15 Sep 2014 21:49:18 +0000
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