- 4 large sun-ripened tomatoes
- Â½ teaspoon salt
- 1 pound lump crabmeat
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon ground hot red pepper (cayenne)
- 1/8 teaspoon black pepper
- 4 to 5 tablespoons Fresh Herb Mayonnaise
- 2 to 3 tablespoons finely snipped fresh chives
Thereâ€™s no better summer lunch in this world than this crab salad served in tomatoes fresh from the garden.
- Cut Â¼ inch off the top of each tomato, then scoop out the pulp, leaving tomato shells Â½ inch thick. Sprinkle the insides of the tomatoes with the salt, then drain upside down on paper toweling for 20 minutes. Save the tomato tops and pulp for salad another day.
- Place the crabmeat in a large nonreactive bowl and sprinkle with 1 tablespoon of the lemon juice. Carefully fork the crabmeat apart, removing bits of shell and cartilage. In a separate large nonreactive bowl, combine the remaining lemon juice, the cayenne, and black pepper with 4 tablespoons of the mayonnaise.
- Add the crab and turn it in the dressing just enough to mix without breaking up the lumps. If the salad seems dry, gently mix in the remaining tablespoon of mayonnaise.
- Scoop into the tomatoes, scatter the chives on top, and serve as the main course of a light luncheon.