Tomatoes with Crème Fraîche

Ingredients

• 6 egg tomatoes
• 150 g shredded crab meat (canned or refrigerated)
• 1 shallot (finely chopped)
• 1 tsp butter
• 1 tbsp Crème fraîche
• 2 tbsp crème fraîche
• 50 ml whipping cream
• 1 tbsp sherry (Fino)
• Salt
• Pepper (freshly ground)
• 1 tbsp chives, cut into small rings
• 6 iceberg lettuce leaves

Instructions

1. 1.

   Wash the tomatoes and remove the stem area. Cut off a lid from each tomato and hollow it out with a small spoon. Dice the tomato tops into fine cubes.

2. 2.

   Roughly shred the crab meat with two forks.

3. 3.

   Sauté the shallot in butter until translucent, then let cool. Whip the cream to stiff peaks.

4. 4.

   Combine the crab meat, shallot, diced tomatoes, sherry, sour cream and Crème fraîche; season with salt and pepper. Fold in the whipped cream, fill the tomato cavities, and sprinkle with chives.

5. 5.

   Serve the tomatoes with Crème Fraîche on iceberg lettuce leaves in an unused egg carton, as desired.