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Heirloom Tomato Stuffed With Seafood And Egg Herb Mixture
Filed under: Breakfast, Brunch, Seafood, Seafood - Crab, Seafood - Shrimp, Vegetables - Tomatoes.
Ingredients: 6 large Heirloom Tomatoes 1/2 cup cooked crab 1/2 cup cooked shrimp 1 tablespoon butter 1 cup diced celery 1/4 cup diced red bell pepper 1 cup chopped onions 4 oz. Cream cheese 4 eggs 1/4 chopped fresh parsley 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh basil Salt and Pepper to taste Directions: Blanch tomatoes in boiling water. Remove skins. Set aside to cool. Saut� celery, onion and bell pepper in butter. Place cream cheese in bowl and add the warm saut�ed veggies. Add crab, shrimp, herbs and beaten eggs. Cook in frying pan until just set, but still moist. Keep warm. Using a melon ball spoon, scoop out the center of the tomatoes. Place tomatoes on plates and fill with egg mixture. Top with your favorite Hollandaise sauce and serve. Recipe Summary: Comments: Other recipes by Flery Manor: The Perfect Pear Blush In Cr�me Brule Sauce Between The Sheets Egg On A Cloud With Hollandaise Sauce Corn Cakes With Fresh Corn, Cilantro And Stone Ground Cornmeal Anaheim Chili With Crab, Egg And Fresh Herbs Peach Yogurt Scones Orange Blossom French Toast |
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