Tomato stuffed with avocado and crab
This recipe is adapted from Melbourne chef Shannon Bennett's new book, My Vue.
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- 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
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.