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:
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The Perfect Pear Blush In Cr�me Brule Sauce
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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