4 lg. ripe tomatoes, chilled
2 c. crabmeat
1 c. chopped celery
1/2 c. mayonnaise
1/4 c. Worcestershire
1/2 tsp. salt
1/8 tsp. pepper

Cut a slice from the top of each chilled tomato. Scoop out the center, leaving a thick shell. Cut each shell into four sections but not quite through. Dice the centers and combine with remaining ingredients. Spread out the tomato shells on lettuce-garnished salad plates. Fill with salad. 4 servings.