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Tomato stuffed with avocado and crab

STEVE MANFREDI

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Tomato stuffed with avocado and crab
Tomato stuffed with avocado and crabDanielle Smith

This recipe is adapted from Melbourne chef Shannon Bennett's new book, My Vue.

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Ingredients

  • 4 large ripe tomatoes

  • 1 avocado

  • 1 diced small Lebanese cucumber

  • 1 chopped shallot

  • 1 small roasted red capsicum

  • 1 small apple

  • 150g of spanner or blue swimmer crab meat

  • 1 tbsp of tomato sauce

  • a splash of Tabasco

  • 1 tbsp of chopped chives

  • 1/2 a lime

  • salt and pepper

Method

  1. Drop 4 large, ripe tomatoes into boiling water for 20 seconds, then into iced water. They should now peel easily. Slice 1cm off the top and keep it as a lid. Use a teaspoon to hollow out the tomatoes.

    Dice an avocado in 1/2-cm pieces. Mix in a bowl with 1 diced small Lebanese cucumber; 1 chopped shallot; a small roasted red capsicum, skinned and diced; a small apple, peeled and diced; 150g of spanner or blue swimmer crab meat; 1 tbsp of tomato sauce; a splash of Tabasco; 1 tbsp of chopped chives; the juice of half a lime; salt and pepper.

    Spoon the mixture into the hollow tomatoes, place the lid on and brush the outside flesh with olive oil.

    Season and serve.

     

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