Seafood Stuffed Tomatoes
2 C. cooked rice
1 C. cooked salad shrimp
2 cans (6 oz. ea.) crabmeat, cleaned
4 hard cooked eggs, chopped
1/2 C. chopped celery
1/2 C. chopped green pepper
1/4 C. chopped onion
1/4 C. chopped dill pickle
1 jar (2 oz) chopped drained pimento
3/4 C. mayonnaise
2 T. lemon juice
1 tsp. salt
1/2 tsp. dried dill weed
1/4 tsp. pepper
6-8 large tomatoes
Combine the first 9 ingredients and set aside.
In a small bowl mix mayonnaise, lemon juice, salt, dill, and pepper; mix well.
Pour over rice mixture and toss gently.
Cover and chill at least 1 hour.
Before serving, cut tops off tomatoes and scoop out pulp and discard.
Fill each tomato with about 1/2 C. of salad mixture and serve immediately