Crab-stuffed Tomatoes

Serves 4



  • Either 4 ripe beef tomatoes or 12 smaller tomatoes
  • 250g fresh white crabmeat
  • 4 or 5 tablespoons good mustardy mayonnaise
  • 24 capers
  • 1 handful of chopped parsley
  • salt and pepper


  1. Cut of the tops of the tomatoes, and a thin slice off the bottom so that the tomato stands on a plate.
  2. Empty the tomatoes of seeds with a teaspoon.
  3. Mix the crabmeat, mayonnaise, capers, parsley and seasoning.
  4. Fill each tomato with the mixture.
  5. Chill briefly and serve with crusty bread and butter.