- Featured in Episode 141
- Serves 6
6 ripe medium to large Creole or other in-season tomatoes
1/2 cup mayonnaise
1 small branch fresh basil leaves, 6 small leaves reserved for garnish, the rest finely chopped
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
2 cups jumbo lump crab meat, picked over
3-6 chive or garlic chive blossoms, optional
If you don’t have the time or the inclination to peel the tomatoes, use the juiciest tomatoes you can find, slice and season them, top with the crabmeat and basil, and enjoy.
To peel the tomatoes, bring a medium pot of water to a boil over high heat. Core the tomatoes, then score the bottoms by making a small “X”. Blanch three tomatoes at a time for exactly five seconds per batch, moving them around with a pair of tongs or a slotted spoon. Transfer the tomatoes, cored side down, to paper towels to let drain and cool briefly, then peel off skin and discard.
Using a teaspoon and starting at the core, carefully scoop out the center of the tomatoes, creating a bowl. Cut bottom third of tomatoes off and set aside (you’ll use them as lids to top the stuffed tomatoes). Season tomatoes with a little salt.
Mix the mayonnaise, chopped basil, lemon juice, and mustard together in a medium bowl. Add the crab, stirring gently so as not to break up the meat. Season the crab salad with creole spices and salt. Stuff the tomatoes with the crab salad, garnish each with a basil leaf or two, and chive blossoms, if using. Set a tomato lid on top of each one.