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Catholic Recipe: Shellfish Tomato Surprise

    INGREDIENTS

  • 4 large tomatoes*
  • 1 cup cooked or canned shellfish (flaked crabmeat, diced lobster or whole or cut-up shrimp)
  • 2 hard-cooked eggs, diced
  • 1/2 cup minced celery
  • 2 Tablespoons minced ripe olives
  • 1 Tablespoon minced parsley
  • 1/2 cup mayonnaise
  • 2 teaspoons tarragon vinegar
  • 1/2 teaspoon Ac'cent*
  • salt and pepper to taste
  • salad greens
  • mayonnaise
  • paprika
  • Details

  • Serves: 4
  • Prep Time: 2 hours
  • Difficulty:
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

This is a shellfish salad, served in tomato shells over a bed of lettuce. This is a very easy dish, but chilling time is needed.

DIRECTIONS

* Avocado halves or cucumber "boats" may be substituted for tomatoes if preferred.

Scald tomatoes; peel and chill. Combine shellfish, eggs, celery, olives, parsley, 1/2 cup mayonnaise, tarragon vinegar, Ac'cent*, salt and pepper; chill. At serving time, cut tomatoes lengthwise in quarters or sixths, cutting down to the bottom but not through it. Place on crisp salad greens. Fill tomatoes with shellfish mixture. Top with additional mayonnaise. Sprinkle with paprika. Makes 4 servings.

*About Ac'cent: This is a form of monosodium glutamate (MSG), which is supposed to intensify flavor, but unessential in any recipe. Some people also have allergies to this ingredient.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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