Tomatoes Stuffed with Corn and Crab Meat

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                            FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

A fellow took his mother fishing on a party boat one day. After
drifting for hours without even a nibble, his mother hooks into
one. Everyone on the boat was excited, cheering the old woman
on and telling her to take her time. Finally she lifted it into the
boat, picked up the fish, removed the hook, looked at it up and
down, and then tossed it back into the water. Stunned, her son
says, "Mama why did you throw that fish back into the water?"

She replied, "I don't know, to me it just didn't look fresh."

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                            TODAY'S RECIPE
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This recipe features crab meat and corn, one of my favorite flavor
combinations.

Tomatoes Stuffed with Corn and Crab Meat

4-6 medium tomatoes
1 rib celery, chopped
1 can (6 oz, 170 g) crab meat, drained and picked over
1 cup (250 ml) fresh, frozen, or canned corn kernels
2 Tbs (30 ml) mayonnaise
1 tsp (5 ml) Dijon mustard
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)

Cut a 1/2-inch (1 cm) slice from the stem ends of the tomatoes,
reserving the tops, and scoop out the flesh and pulp. Sprinkle
the insides of the tomatoes liberally with salt and drain upside
down for 15 minutes. Combine the remaining ingredients and
spoon into the tomatoes. Top with the reserved tomato tops and
chill until ready to serve.
Serves 4 to 6.
Received on Sat Feb 12 02:50:52 2011