Tomatoes Stuffed with Corn and Crab Meat

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            FOOD FUNNY
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Thanks to "rlm11" for reminding us of this classic one-liner:

My mother's menu consisted of two choices: Take it or leave it.

- Buddy Hackett

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            TODAY'S RECIPE
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Feel free to stuff your garden-ripe tomatoes with any tuna, shrimp,
ham, egg, or chicken "salad" mixture that you like. 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 Tue May 18 14:31:44 2004