JULY | AUGUST 2019 69CRABMEAT STUFFED TOMATOES WITH CREOLE MUSTARD VINAIGRETTE
2 large ripe tomatoes, tops removed and cored
Kosher salt and freshly ground black pepper to taste
¼ pound fresh crabmeat, tossed with kosher salt and freshly ground black pepper
¼ cup fresh parsley, minced
1 tablespoon fresh lemon juice
1 avocado, pit removed, peeled and diced
1 ear fresh corn, steamed and kernels removed
Remove enough flesh inside of each tomato to create a bowl. Salt and pepper insides. In a bowl, combine crabmeat, parsley, lemon juice, avocado,
fresh corn kernels, hot sauce, and enough mayonnaise just to combine. Season with salt and pepper to taste. Fill each tomato with crab mixture, and
top with lemon zest and Creole Mustard Vinaigrette. Serve with lemon wedges and fresh lettuce leaves immediately or refrigerate for several hours.
Yield: 2 servings
CREOLE MUSTARD VINAIGRETTE
¼ cup red wine vinegar
2 tablespoons Creole mustard
Kosher salt and freshly ground black pepper to taste
(^2) / 3 cup olive oil
In a small bowl, combine vinegar and mustard. Season with salt and pepper to taste. Add olive oil in a slow drizzle, whisking to emulsify.
Dash hot sauce
2 tablespoons mayonnaise, preferably homemade
Zest of 1 lemon
½ cup Creole Mustard Vinaigrette (recipe follows)
For garnish: Lemon wedges
Fresh lettuce leaves