Stuffed tomatoes a la riviera
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | King Crab Meat; rinsed and drained |
| ⅓ | cup | Sour Cream |
| ¼ | cup | Grated Cheddar Cheese |
| 4 | teaspoons | Dry French Dressing Mix |
| 4 | mediums | Tomatoes; * see note |
| 1 | medium | Avocado; cut in 24 wedges |
Directions
*Set tomato on stem-end. Cut almost through into 6 sections.
Combine crab, sour cream, cheese and dressing blend; mix well. Spread the cut tomatoes and carefully insert avocado wedges in the spaces of each tomato. Fill centers with crab meat. Serve on Bibb or Boston lettuce.
Serves 4
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...
Recipe by: Mrs. John H. Slack, III Posted to MC-Recipe Digest V1 #696 by Bill Spalding <billspa@...> on Jul 29, 1997
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