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Tomatoes with Crab Meat Dressing
  • 1 pound backfin crab meat
  • 1 cup grated carrot
  • 2 hard-cooked eggs, chopped
  • 1 tablespoon chopped onion
  • 1 cup mayonnaise
  • 1/4 cup lemon juice
  • 1 teaspoon prepared mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 18 tomato slices
  • 6 lettuce leaves
Remove any remaining shell or cartilage from crab meat. Combine carrot, egg, onion and crab meat. Combine mayonnaise, lemon juice, mustard, salt and pepper; mix thoroughly. Add mayonnaise mixture to crab mixture; toss lightly. Chill. Arrange three tomato slices on each lettuce leaf; sprinkle with salt. Top tomatoes with approximately 2/3 cup crab meat dressing. Serves 6.
Nothing sharpens the edge of appetites like home-grown tomatoes and fresh picked buttercrunch lettuce.
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