Take your pick of what you like best or can afford between fresh lump crab meat or fancy canned crab. Of course fresh is always better but in a pinch a can will work out just fine. One can will feed 2 people. This recipe will serve two nicely for lunch!
Rinse crab meat, drain and dry it
Small chop 1 celery stick per can or per every six ounces of crab meat
1/8th of a red bell pepper chopped small
Kosher salt a pinch
Fresh cracked pepper to taste
1 drop of your favorite hot sauce
1/2 cup mayonnaise
1 tbs. Creamy Horseradish
1/4 cup slivered almonds
2 Large ripe Roma Tomatoes remove tops,gently scoop out the flesh set aside
1 Lemon zest half the lemon
Paprika for dusting
Combine in a large bowl celery, red bell pepper, crab meat, mayo, salt, pepper, hot sauce, and horseradish, almonds and lemon zest mix well
Cover and refrigerate for a minimum of one hour also plastic wrap the tomatoes and refrigerate as well. Once both items are thoroughly chilled remove from fridge
Stuff the crab mixture into the cored tomatoes piling it high
Dust top with a sprinkle of paprika for color
Garnish plat with a leafy or colored lettuce and a lemon wedge
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