Seafood Stuffed Tomatoes - cooking recipe

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

Preparation

Combine the first 9 ingredients in a bowl; set aside.
In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well.
Pour over rice mixture; toss gently.
Cover and chill for at least 1 hour.
Just before serving, cut a thin slice from the top of each tomato.
Scoop out pulp and discard, leaving a 1/2 inch thick shell.
Fill each tomato with about 1/2 cup of salad.
Serve immediately.