Tarragon Crab Salad in Tomato Cups
Notes: Serve this salad with sourdough bread.
Source: Sunset Magazine
Ingredients
- fresh-ripe tomatoes
- mayonnaise
- tablespoon white wine vinegar
- tablespoon minced fresh tarragon or 2 teaspoons dried tarragon
- ounces shelled cooked crab or shelled cooked tiny shrimp
- frozen petite peas, thawed
- chopped celery
- tablespoons minced shallots, rinsed
- Salt and pepper
- butter or leaf lettuce leaves, rinsed and crisped
- Fresh tarragon sprigs