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