1 c. mayonnaise
tarragon vinegar to taste
salt to taste
paprika to taste
1 tbsp. tomato puree
1/2 lb. crabmeat
1 stick celery, diced
4 large tomatoes
alfalfa sprouts

Mix mayonnaise with vinegar, salt and paprika to taste. Add tomato puree, then crabmeat and celery. Neatly slice tops off tomatoes and scoop out seeds. Fill with salad and sprinkle alfalfa sprouts on top.

Serves four. Good with hot French Bread.