Core tops of tomatoes, set aside. Combine remaining ingredients and mix gently. Spoon mixture into tomatoes, filling about 1/2 inch over tomato tops. Sprinkle lightly with paprika and parsley. Serve cold or hot. To heat, bake in a preheated 375-degree oven for 10 minutes. Yields 30 tomatoes.
» You, too, will capture a Maryland memory when you prepare this delightful down-home dish. We adapted this recipe from the Maryland Seafood Cookbook.