- 24 cherry tomatoes, about ¾ pound
- ½ pound cooked lump crabmeat, flaked
- 1 TBS. lemon juice
- 2 tsp. finely chopped tarragon, plus 24 whole leaves
- 1-2 TBS. mayonnaise
- Several drops of Tabasco or other hot-pepper sauce
- Salt and pepper to taste
Cut a slice ¼ inch thick off the top of each tomato and discard the tops. Scoop out the seeds of each tomato, sprinkle the insides with salt and invert onto a baking sheet lined with paper towels. Set aside for 30 minutes to drain.
Mix together the crab, lemon juice, and chopped tarragon. Stir in enough mayonnaise to bind the mixture. Season with Tabasco,salt and pepper. Cover and chill thoroughly.
Fill each tomato with a heaping teaspoon of crab mixture. Garnish with a tarragon leaf.