Heirloom Tomato Stuffed with 
                                   Seafood and Egg Herb Mixture

Serves 6


6 large Heirloom Tomatoes

1/2 cup cooked crab

1/2 cup cooked shrimp

1 tablespoon butter

1 cup diced celery

1/4 cup diced red bell pepper

1 cup chopped onions

4 oz. Cream cheese

4 eggs

1/4 chopped fresh parsley

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh basil

Salt and Pepper to taste




Blanch tomatoes in boiling water.  Remove skins.  Set aside to cool.

Sauté celery, onion and bell pepper in butter.  Place cream cheese in bowl and add the warm sautéed veggies.  Add crab, shrimp, herbs and beaten eggs.  Cook in frying pan until just set, but still moist.  Keep warm.

Using a melon ball spoon, scup out the center of the tomatoes.  Place tomatoes on plates and fill with egg mixture.  Top with your favorite Hollandaise sauce and serve.



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