Food on the Hill: Baked Crab Stuffed Tomatoes

 

The Week’s Recipe:

Baked Crab Stuffed Tomatoes

Photo by Sue York/ladailypost.com

Ingredients

6 medium tomatoes
6 oz crab meat
3 tablespoons onion,
½ cup celery,
6 tablespoons mayonnaise
1 cup mozzarella cheese, grated
3 tablespoons breadcrumbs
½ teaspoon Old Bay seasoning
Salt and pepper
Salad
 
Directions
 
Prepare the tomatoes first, core and scoop out the centers. I find the best scoop is a teaspoon measure. Slice off a VERY thin slice off each bottom so they sit upright during cooking. Do not slice all the way thru the bottom of the tomatoes.
 
Photo by Sue York/ladailypost.com
 
Salt and pepper the insides of each tomato. Place the tomatoes on a pan that has been sprayed with vegetable oil. Set aside. Pre-heat oven to 400 degrees.
 
Photo by Sue York/ladailypost.com
 
In a bowl mix together all the rest of the ingredients. Stuff each tomato with enough mix so it mounds on the top. Bake for 20 minutes. Place each tomato in the middle of each salad plate. These are also good chilled.
 
Photo by Sue York/ladailypost.com

Baked Crab Stuffed Tomatoes

Photo by Sue York/ladailypost.com

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