1/2 c. crabmeat
1 1/4 c. cooked rice, chilled
1/3 c. celery, minced
2 green onions, minced
1/4 c. water chestnuts, sliced
1 tbsp. lemon juice
1/2 tsp. soy sauce
Salt and pepper to taste
1/2 tsp. curry powder
1/2 c. mayonnaise
6 med. tomatoes
1 head lettuce

Reserve some crabmeat for garnish and combine the rest with rice, celery, green onions, and water chestnuts. Mix lemon juice, soy sauce, salt and pepper, curry powder, and mayonnaise. Add to crab mixture and toss to coat lightly. Chill well. With stem end down, cut tomatoes into 6 wedges, cutting to but not through base of tomatoes. Spread sections apart and season to taste with more salt and pepper. Place tomatoes on lettuce lined plates. Fill with crab-rice mixture. Garnish with reserved crab.

Serves 6.