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Tomato
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La Belle Cuisine
Tomatoes
Stuffed with Avocado
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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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