Crab Salad in Tomatoes

Ingredients

• Use six medium-sized tomatoes
• there should be one and one-half cups
• same amount of tender celery cut into small pieces
• moisten with Mayonnaise

Method

1. 1

   Plunge tomatoes into boiling water, peel, cut from stem end, and scoop out seeds.

2. 2

   Sprinkle with salt and pepper and drain.

3. 3

   Mix crab meat with celery and Mayonnaise, fill tomato cups, and serve on lettuce leaves garnished with curled celery and olives.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 126. The excerpt below is the record exactly as published.

Crab Salad in Tomatoes. Use six medium-sized tomatoes as nearly alike as possible. Plunge into boiling water. Peel, cut piece from stem end, and scoop out all seeds. Sprinkle with salt and pepper, lay on plate so they" will drain, and place in cool place. Remove the meat from hard-shell crabs; there should be one and one-half cups. Add same amount of tender celery cut into small pieces, and moisten with Mayonnaise

Cook this with the app: pantry check, scaling, and the assistant.