Seafood Stuffed Tomatoes

Ingredients

• 2 cups cooked rice
• 1 cup cooked baby shrimp

• 2 (6 ounce) cans crabmeat, rinsed,drained,and flaked
• 4 hard-boiled eggs, chopped
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1/4 cup dill pickle relish, drained

• 1 (2 ounce) jar chopped pimiento, drained
• 3/4 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon dill weed
• 1/4 teaspoon pepper
• 6-8 large tomatoes

Directions

1. 1

   Combine the first 9 ingredients in a bowl; set aside.

2. 2

   In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well.

3. 3

   Pour over rice mixture; toss gently.

4. 4

   Cover and chill for at least 1 hour.

5. 5

   Just before serving, cut a thin slice from the top of each tomato.

6. 6

   Scoop out pulp and discard, leaving a 1/2 inch thick shell.

7. 7

   Fill each tomato with about 1/2 cup of salad.

8. 8

   Serve immediately.