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Tomatoes Stuffed with Avocado

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Tomatoes Stuffed with Avocado
Bon Appetit Archives

 8 medium tomatoes
Salt
3 medium avocados
3 tablespoons fresh lime juice
2 tablespoons olive oil
Freshly ground black pepper
Minced garlic
6 ounces cooked crabmeat
4 hard-cooked eggs, chopped
6 slices bacon, cooked crisp and crumbled
1/4 cup mayonnaise
2 tablespoons minced onion
2 tablespoons minced fresh parsley
Lettuce leaves

 Cut tops off tomatoes and reserve. Scoop out pulp and reserve for another use. Sprinkle tomatoes lightly with salt. Invert onto paper towels and let
drain until ready to use.
Peel, seed and chop avocados. Transfer to bowl. Stir in lime juice and oil.  Season with salt, pepper and garlic. Mix in the crabmeat, eggs, bacon, mayonnaise, onion and parsley. Adjust seasoning.
To serve, line platter with lettuce leaves. Spoon crabmeat mixture into tomatoes. Arrange tomatoes on platter and serve. Serves 8.

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