Tarragon Crab Salad in Tomato Cups Recipe

Notes: Serve this salad with sourdough bread.

This recipe, and others like it, can be found in the article “These Fresh Tomato Recipes Are the Perfect Summer Dishes.”

2 fresh-ripe tomatoes (3 1/2 to 4 in.wide, 12 oz. each)

1/3 cup mayonnaise

1 tablespoon white wine vinegar

1 tablespoon minced fresh tarragon or 2 teaspoons dried tarragon

8 ounces shelled cooked crab or shelled cooked tiny shrimp

1/2 cup frozen petite peas, thawed

1/2 cup chopped celery

2 tablespoons minced shallots, rinsed

Salt and pepper

2 butter or leaf lettuce leaves, rinsed and crisped

Fresh tarragon sprigs (optional)

Step 1

Rinse tomatoes. Cut 1/2 inch off the top of each and reserve. With a spoon, carefully scoop out seeds and inner flesh, leaving a shell 1/4 to 1/2 inch thick; reserve interiors for another use. Set tomato shells and lids, cut side down, on a paper towel.

Step 2

In a large bowl, mix mayonnaise, vinegar, and minced tarragon until smooth. Add crab, peas celery, and shallots; mix gently to coat. Add salt and peper to taste.

Step 3

Line each of two salad plates with a lettuce leaf. If tomatoes do not sit flat, trim bottoms slightly as needed. Mound tarragon crab salad in tomato cups and set on lettuce leaves. Garnish with tomato lids and tarragon springs if desired.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories462

% Daily Value *
Total Fat 32g42%

Saturated Fat 4.7g24%
Cholesterol 135mg45%
Sodium 629mg28%
Total Carbohydrate 19g7%

Dietary Fiber 5.6g20%
Protein 28g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Tarragon Crab Salad in Tomato Cups