1. Slice 1/4 inch from the top of each tomato, then cut V shapes from the topedge about one-third of the way down and about 1-inch apart, to make a crown-shaped edge on the tomatoes, with several points. Gently pull out the wedges and scoop out the middle of each tomato, leaving about a 1/2 inch of tomato flesh in the bottom. Dice the scooped-out tomato filling. Measure 1/3 cup into a medium bowl and reserve the remainder and any juice for another use.

2. Add 3 Tbsp. each of the green pepper and scallions to the chopped tomatoes.

3. Pick through crabmeat (if necessary) to check for any shell fragments. Becareful to keep the lump pieces intact if possible, then add to the vegetables. Stir gently to mix.

4. In a separate small bowl, combine mayonnaise, yogurt, chili sauce, Worcestershire sauce, lemon juice, and hot sauce if using. Fold dressing into crab mixture.

5. Divide the crab mixture evenly among the cavities of each tomato. If desired,place lettuce leaves on 8 plates and place a stuffed tomato on each leaf. Sprinkle surface of each tomato with remaining 1 Tbsp. each green pepper and scallions anda sprinkling of paprika. If using, place 2 hard-boiled egg quarters on the side ofeach tomato. Serve immediately.

Source: Hannaford fresh Magazine, July - August 2011