Crabmeat Stuffed Tomatoes - cooking recipe

Ingredients

2 cans (7 1/2 oz.) crab, drained and flaked
2 c. cold cooked rice
1/4 c. chopped pepper
1 Tbsp. scallion or onion, chopped
1 Tbsp. parsley, chopped
1 c. mayonnaise
1/4 c. sour cream
1 Tbsp. lemon juice
1 tsp. salt
dash of cayenne pepper
6 tomatoes

Preparation

In a bowl put crab meat, rice, peppers, onions and parsley. Add mayonnaise and sour cream (combined).
Add lemon, salt and cayenne.
Mix well.
Refrigerate.
Slice top off each tomato and set sliced end down (so it will stand freely).
Cut each tomato into sections, being careful not to slice entirely through and fill with crabmeat salad.
Refrigerate one hour and serve on bed of lettuce.