Creole Tomatoes Stuffed with Crabmeat
Yield 24 - 30 servings
15 LARGE CREOLE TOMATOES
4 CUPS CRABMEAT STUFFING (See Recipe)
2 CUPS ITALIAN SEASONED BREAD CRUMBS
2 TBSP BUTTER (Melted)
2 EGGS (Scrambled)
2 CUPS DRY WHITE WINE
2 CUPS GRATED MOZZARELLA CHEESE
Cut the Creole tomatoes in half, use a teaspoon to remove the seeds and extra liquid (discard). Then use a grapefruit cutter to cut a bowl into the tomato shell. Reserve the tomato meat for latter use.
In a stainless steel bowl combine the crabmeat stuffing, bread crumbs, butter, eggs and the tomato meat reserved above. Gently mix these ingredients together. Use a Chefs spoon to stuff the tomato shells.
Arrange the stuffed tomatoes into a 2 hotel pan. Add the wine to the pan,
sprinkle the mozzarella cheese on top of the stuffed tomatoes and cover the pan.
When ready for service, pre-heat the oven to 350F. Bake the tomatoes for 10 minutes covered, remove the foil and continue to bake the tomatoes until the cheese is golden brown. Serve immediately.
Aurora Caterings oyster stuffing can be substituted for the crabmeat stuffing.
Serve directly out of the baked 2 hotel pan
Its hard to say if this is a vegetable, side dish or even a light luncheon entree. I personally recommend this dish when a customer wants something elegant, filling and truly New Orleans!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.