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Neptune Salad
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Serves/Makes:Serves 6.

  • 6 lg tomatoes
  • 1/4 cup (60 ml) chopped green pepper
  • 1/4 cup (60 ml) grated carrots
  • 2 tbsp (30 ml) minced onion
  • 1/4 cup (60 ml) melted butter
  • 2 tsp (10 ml) salt
  • 2 tsp (10 ml) sugar
  • 1/4 tsp (1 ml) pepper
  • 1/4 cup (60 ml) flour
  • 3/4 cup (175 ml) cooked shrimp, coarsely chopped
  • 1 pkg (8 oz (224 grm).) frozen king crab, flaked
  • 1 cup (225 ml) lobster, coarsely chopped
  • 3 tbsp (45 ml) dry sherry
  • 2 tbsp (30 ml) chopped fresh parsley
  • 3 tbsp (45 ml) unseasoned bread crumbs
  • 2 tbsp (30 ml) melted butter
  • parsley for garnish
  • Cut 1/2-inch from stem end of tomato.
  • Scoop out pulp leaving a firm 1/4-inch shell. Reserve pulp.
  • Place tomatoes upside down on a paper towel to drain.
  • Saute peppers, carrots and onion in melted butter in a large skillet for 5 minutes.
  • Stir in flour, salt, pepper and sugar.
  • Add the reserved pulp and cook over medium heat, stirring constantly until mixture comes to a boil and thickens.
  • Stir in shrimp, crabmeat, lobster, parsley and sherry.
  • Spoon into the tomato cups and arrange in a greased shallow baking dish.
  • Mix bread crumbs with melted butter and sprinkle over top of tomatoes.
  • Bake in a 375 degree (200 C.) F. oven for 15 minutes or until heated through.
  • Top with a sprig of fresh parsley and serve.

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