devilled crab in tomato.

6 servings
2 cups Cooked crab meat.
½ cup Shallots, peeled, chopped.
½ cup Lemon grass, sliced thin.
¼ cup Nam-prik Pao.
¼ cup Fish Sauce.
¼ cup Lime juice.
2 tablespoons Sugar.
½ cup Mint leaves, chopped fine.
¼ cup Scallions, sliced fine.
¼ cup Coriander leaves, chopped.
1 tablespoon Chilli peppers, chopped.
30 eaches Italian tomatoes.

Wash the tomatoes and dry. Cut in half lengthwise, and scoop out seeds and pulps.

Mix all remaining ingredients and fill the tomato halves. Arrange on a platter, on a bed of lettuce leaves, and decorate with mint leaves.

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