Tarragon & Crab Stuffed Tomatoes

The tomatoes, with a slice of frittata and lightly grilled rustic bread, make an easy summer brunch meal or picnic contribution. For best results, make the filling the night before to allow the flavors to marry.

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Julie Moyles, La Toscana Winery.

Prep time: 30 minutes

Serves: 4

4 medium tomatoes

1/2 lb. fresh crab meat

1/3 cup fresh fennel bulb, chopped

1/4 cup yellow bell pepper, chopped

2 green onions, trimmed and thinly sliced

1/4 cup reduced fat mayonnaise

1 tablespoon fresh tarragon, chopped

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

Garnish

Parsley sprig OR fresh basil leaf

Cut a 1/2 inch slice off the stem end of each tomato. With a small spoon, gently scoop out and discard pulp to create a hollow shell.

Turn tomatoes upside down on a plate lined with paper towels and allow to drain for at least 25 minutes.

Combine crab meat, fennel, bell pepper, green onions, mayonnaise, tarragon, lemon juice, salt and pepper in a medium bowl. Stir to combine.

Spoon crab mixture into tomato shells.

Garnish with a parsley sprig or a fresh basil leaf.

Wine Pairing Suggestions:

Ryan Patrick Vineyards Naked Chardonnay

Wedge Mountain Winery Pinot Grigio