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Creole Tomatoes Stuffed with Crabmeat Salad
Category: Salads

Servings: 4


  • 1 pound fresh Louisiana jumbo lump crabmeat
  • 1/2 bunch green onions, minced
  • 3 tablespoons nonpareil capers
  • 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise
  • 1 tablespoon lemon juice
  • freshly ground black pepper, to taste
  • 4 large ripe Creole tomatoes, tops cut off and all pulp removed


  1. Combine all ingredients except tomatoes, folding all together thoroughly, taking care not to break up the lumps of crabmeat.
  2. Chill for at least 1 hour to marry flavors.
  3. Stuff each tomato with equal amounts crabmeat salad. 
  4. Serve. Enjoy applause.


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