Recipe - Chinese Crab Salad In Tomato Baskets

4 cup Fresh crabmeat
2 cup Peeled, halved, seeded
Cucumbers thinly cut or sliced up
2 cup Shredded green cabbage
2 tablespoon Grated red onion
2 tablespoon Toasted sesame seed
One fourth cup Minced cilantro
1 cup Rice vinegar
2/3 cup Light honey
2 tablespoon Lowsodium tamari or soy
Sauce
2 tablespoon Grated gingerroot
2 tablespoon Dark sesame oil
2 teaspoon Herbal salt substitute
One half cup Chopped roasted macadamia
Nuts
1 cup Chow mein noodles
(optional)
Lettuce leaves for lining
Platter
5 lg Ripe tomatoes

1. In a large bowl combine crabmeat, cucumbers, cabbage, onion, sesame
seed, and cilantro. Toss well.

2. In another bowl whisk together vinegar, honey, tamari, gingerroot, oil,
and salt substitute. Pour over crabmeat mixture and toss well. Add nuts and
noodles (if used).

3. Line a platter with lettuce leaves. Cut each tomato in half widthwise.
With a sharp knife, score interior and scoop out pulp to form a shell. Fill
with a generous portion of crab salad and place on lettucelined platter.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip