Serves 4

Ingredients

• 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

Method

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.