Created By: Chef Keith Snow
Simple appetizer that uses delicious Phillips Jumbo Lump Crab meat. Seasonal tomatoes are the perfect nesting spot for this crab meat and some tangy Gruyere’ cheese.
1 large organic beefsteak tomato, cut in half and scooped out to allow for crab stuffing.
1/2 cup shredded Gruyere’ cheese
2 tbs sour daisy cream
2 tbs real Hellman’s mayo
2 tbs mixed chopped herbs, tarragon, thyme, basil, parsley or oregano
2 tbs grated Parmigiano Reggiano cheese
1/4 cup fresh breadcrumbs ( OK…you can buy them if you need to)
1/4 tsp cayenne pepper
1 can Phillips Jumbo Lump Crab meat
2 drops Sriracha sauce or Tabasco
kosher salt & pepper to taste
1. Cut tomatoes in half, scoop out some seeds and flesh to allow room for stuffing, do not break the wall of the tomatoes.
2. Mix all ingredients together except for Gruyere cheese.
3. Stuff mixture in tomato half’s.
4. Top with cheese and bake in a 350 degree oven for 25 minutes until bubbly and starting to brown.