Notes: Serve this salad with sourdough bread.

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Credit: Iain Bagwell

Recipe Summary test

Makes 2 servings


Ingredient Checklist


Instructions Checklist
  • Rinse tomatoes. Cut 1/2 inch off the top of each and reserve. With a spoon, carefully scoop out seeds and inner flesh, leaving a shell 1/4 to 1/2 inch thick; reserve interiors for another use. Set tomato shells and lids, cut side down, on a paper towel.

  • In a large bowl, mix mayonnaise, vinegar, and minced tarragon until smooth. Add crab, peas celery, and shallots; mix gently to coat. Add salt and peper to taste.

  • Line each of two salad plates with a lettuce leaf. If tomatoes do not sit flat, trim bottoms slightly as needed. Mound tarragon crab salad in tomato cups and set on lettuce leaves. Garnish with tomato lids and tarragon springs if desired.

Nutrition Facts

462 calories; calories from fat 62%; protein 28g; fat 32g; saturated fat 4.7g; carbohydrates 19g; fiber 5.6g; sodium 629mg; cholesterol 135mg.