TARRAGON CRAB-STUFFED TOMATOES
SHARON L ANKFORD, DAVON CREST FARMS II
4 med. Maryland tomatoes
1/2 lb. Maryland crabmeat
1/3 c. chopped fennel
1/4 c. chopped yellow peppers
2 scallions, thinly sliced
1/2 c. mayonnaise
1 T. fresh tarragon, chopped
1 T. lemon juice
Salt and pepper to taste
Cut half-inch slice of f stem end of each tomato. With small spoon, gently scoop and discard pulp to create a hollow shell. Turn tomatoes upside down and drain on paper towels for about 25 minutes. Place rest of ingredients in medium bowl, stir gently to combine, and spoon into shells. Ser ve garnished with fresh basil sprigs.
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