Heirloom Tomato Stuffed With Seafood And Egg Herb Mixture

Filed under: Breakfast, Brunch, Seafood, Seafood - Crab, Seafood - Shrimp, Vegetables - Tomatoes.

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

Blanch tomatoes in boiling water. Remove skins. Set aside to cool. Sauté celery, onion and bell pepper in butter. Place cream cheese in bowl and add the warm sautéed 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:

Other recipes by Flery Manor:
The Perfect Pear Blush In Crème 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

Recipe Provided By:
Flery Manor
Grants Pass, OR

Grants Pass Bed and Breakfast Inns