Recipe: Baked Tomatoes Stuffed with Sweet Corn and Crab (baked)

BAKED TOMATOES STUFFED WITH SWEET CORN AND CRAB

FOR THE TOMATO SHELLS:
6 (8 oz. each) ripe tomatoes
FOR THE CRUMB TOPPING:
2/3 cup fine dry bread crumbs
4 tbsp unsalted butter, melted
1 tbsp finely chopped parsley
1/4 tsp salt
FOR THE CORN AND CRAB STUFFING:
1 cup fresh corn kernels, blanched 3 minutes, then cooked
1 1/2 cups (about 8 oz) fresh small crabmeat pieces, shell and cartilage removed
2 tbsp finely chopped red bell pepper
2 tbsp finely chopped green onions or chives
2 tsp chopped fresh tarragon (or 1/2 tsp dried)
1/2 tsp finely chopped jalapeno pepper or habanero chilies
1/2 tsp finely chopped lemon zest
1/4 to 1/3 cup mayonnaise
Salt and freshly ground pepper, to taste

TO PREPARE THE TOMATO SHELLS:
Preheat oven to 375 degrees F. Lightly oil a (12x7x2-inch) baking dish.

With sharp paring knife, cut off tops of tomatoes. Scoop out seeds and as much of the juicy inner flesh as possible, leaving 1/4- to 1/2-inch thick tomato shell intact. Invert tomatoes to drain while preparing topping and filling.

TO PREPARE THE CRUMB TOPPING:
In small bowl, combine bread crumbs, butter, parsley, and salt. Set aside.

TO PREPARE THE CORN AND CRAB STUFFING:
In medium bowl, combine corn, crab, bell pepper, green onion, tarragon, chilies, and lemon zest. Mix well. Moisten with enough mayonnaise to hold together.

TO ASSEMBLE AND BAKE:
Spoon crab stuffing into tomato cavities. Top with crumb topping, patting crumbs into place. Arrange tomatoes in baking dish.

Bake at 375 degrees F for 10 to 15 minutes until topping is browned.

Serve hot or cool.

Makes 4 to 6 servings
Source: Victoria Magazine, August, 1994