Home › The World's Kitchen › Crab Meat in Tomatoes

Crab Meat in Tomatoes

Scald six nice, ripe, fresh, red tomatoes in boiling water for one minute, lift up and peel. Cut off a piece at three-quarters of the height of the tomatoes, to be used as a cover, then with a spoon carefully scoop out the meat without cutting the shells, place and keep on the ice till required. Place one and a half pounds fresh crab-meat flakes in a bowl, season with four tablespoons dressing, mix well, then season interiors of the tomatoes with a half teaspoon salt and three saltspoons pepper. Divide the crab meat in the six tomato shells, giving a nice dome-like shape, spread a little mayonnaise sauce on top of each, sprinkle over a half teaspoon chopped parsley, arrange an anchovy in oil ring-like on top of each. Place the tomato on clean lettuce leaves, lay them on a cold dish and serve. N.B. Place the scooped-out tomato meat in the demi-glace pan.