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Crab Stuffed Tomatoes
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
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Ingredients
for
6
- For the tomatoes
- 6 Plum tomato
- 150 grams Crabmeat (boxed or refrigerated)
- 1 shallot (finely chopped)
- 1 tsp butter
- 1 Tbsp Crème fraiche
- 2 Crème fraiche
- 50 milliliters Whipped cream
- 1 Tbsp sherry
- salt
- peppers (from the mill)
- 1 Tbsp scallions
- To serve
- 1 unused Egg carton (do not use a used because of the risk of salmonella)
- 6 leaves Iceberg lettuce
Preparation steps
1.
Rinse the tomatoes and remove the stalk. Cut the lid off the tomatoes and scoop out the center with a small spoon. Cut the lids of the tomatoes into small cubes.
2.
Separate the crabmeat with 2 forks.
3.
Sweat the shallot in butter until translucent, let cool.
Whip the cream.
4.
Season the crab meat with salt and pepper. Mix the crab with the shallots, diced tomatoes, sherry, sour cream and crème fraîche. Fold in the cream. Fill the tomatoes and sprinkle with the chives.
Cream fold, fill in the tomatoes and sprinkle with chives.
5.
Serve on iceberg lettuce leaves in an egg carton.
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