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Tarragon Crab Salad in Tomato Cups
Ingredients
  • 2 fresh-ripe tomatoes (3 ½ to 4 in.wide, 12 oz. each)
  • ⅓ cup mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 tablespoon minced fresh tarragon or 2 teaspoons dried tarragon
  • 8 ounces shelled cooked crab or shelled cooked tiny shrimp
  • ½ cup frozen petite peas, thawed
  • ½ cup chopped celery
  • 2 tablespoons minced shallots, rinsed
  • Salt and pepper
  • 2 butter or leaf lettuce leaves, rinsed and crisped
  • Fresh tarragon sprigs (optional)
Steps
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