Ingredients: |
Ingredients: 4 medium tomatoes
Sea salt
1 pound fresh picked crabmeat
3 tablespoons butter, divided
1/2 cup minced sweet onion
2 large cloves of garlic, minced
1 heaping tablespoon chopped parsley
1 heaping tablespoon chopped fresh basil
1 cup coarsely crushed cracker crumbs
Freshly ground black pepper
Pinch of cayenne pepper
Pinch of fresh nutmeg
1/4 cup find cracker crumbs
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Directions: |
Directions:Preheat oven to 375 degrees. Position rack in the center of oven. Butter a 9-inch square casserole.
Cut a slice of tomato about 1/4 inch from the stem and scoop out the inside and discard the seeds. With a sharp spoon, carefully scoop out the inner pulp, leaving the outer walls of the tomato intact. Roughly chop the pulp and set it to one side. Lightly salt the tomato shells and invert them over a colander. Sauté the onion in 2 tablespoons butter until translucent. Add the garlic and sauté until fragrant. Next add the chopped tomato pulp and cook until it begins to break down. This will take about 4 minutes. Add the herbs, the coarse crumbs and toss well. Off the heat, add the crab and toss with the salt and pepper, cayenne and nutmeg until well mixed. Wipe the inside of the tomato shells dry and put them them in the buttered casserole dish, open side up. Divide the filling among them. Wipe out the pan in which the onion and tomato pulp were cooked and add the rest of the butter. Melt it and add the fine crumbs. Toss them until evenly mixed and sprinkle them over the tops of the tomatoes. Carefully pour boiling water around them until it comes almost halfway up the side of the tomatoes. Bake until the shells are barely cooked and the filling is hot throughout. This should take about 20 minutes. Serves 4. |
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