Tomatoes Stuffed With Scrambled Eggs And Crabmeat Recipes

SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES

Steps:

• Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk.
• Combine the heavy cream and the mustard with the reserved egg yolks and mix well.
• In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened.
• Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve.

TOMATOES STUFFED WITH SCRAMBLED EGGS AND CRABMEAT

Steps:

• Pick over crabmeat to remove any pieces of shell or cartilage. Set aside. 2. In large bowl, with wire whisk or fork, beat olive oil, vinegar, mustard, sugar, and pepper until mixture is blended. Tear Boston lettuce into dressing; add baby greens. Gently toss greens with dressing. 3. With tomatoes stem-end down, cut each tomato into 5 or 6 wedges, being careful not to cut all the way through. Line 4 dinner plates with tossed greens. Place a tomato on each salad plate. Spread tomato wedges open like a flower. 4. In medium bowl, beat eggs, sherry, and salt until blended. Stir in crabmeat, but do not break up into too fine pieces. 5. In nonstick 10-inch skillet over high heat, heat salad oil until very hot. Pour in crab mixture and cook, stirring quickly and constantly, until eggs are set. Spoon crab mixture into tomatoes.

SCRAMBLED EGGS AND TOMATOES

Steps:

• In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
• Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

LINDA'S CRAB STUFFED TOMATOES

Steps:

• Mix the first 5 ingredients together well. Chill for at least 1 hours.
• Hollow out the 4 lg. fresh tomatoes. Fill with crab mixture.
• Serve atop fresh lettuce leaves.

TOMATOES STUFFED WITH SCRAMBLED EGGS AND SMOKED SALMON

Steps:

• Preheat broiler. Slice the top off of each tomato. Hollow out each tomato, leaving a firm shell; reserve. (Discard the caps and pulp or reserve for another purpose).
• Whisk the liquid eggs with the dill, onion, salt and pepper until well combined. Melt the margarine in a large, non-stick skillet and set over MEDIUM HEAT. Pour the egg mixture into the skillet. Cook, without stirring, for 1 minute. Cook, stirring frequently, for 2-3 minutes or until eggs are fluffy and almost set; remove from heat. Gently stir in the salmon and capers.
• Scoop an equal portion of the egg mixture evenly into each hollowed tomato; place on a rimmed baking sheet. Sprinkle each tomato evenly with goat cheese. Broil for 2 to 3 minutes or until cheese is browned. Garnish with additional smoked salmon and dill (if using).