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Tarragon Crab Salad in Tomato Cups

Makes 2 servings

Notes: Serve this salad with sourdough bread.

Tarragon Crab Salad in Tomato Cups

Iain Bagwell

 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

Servings 0

Amount Per Serving
Calories 462Calories from Fat 62
% Daily Value *
Total Fat 32g50%

Saturated Fat 4.7g24%
Cholesterol 135mg45%
Sodium 629mg27%
Total Carbohydrate 19g7%

Dietary Fiber 5.6g23%
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.