10 med. size firm tomatoes
300 g canned crab
A lemon
20 g salt
A bunch of parsley
1 g ground pepper
1 g onion salt
Lettuce
10 cl mayonnaise sauce
3 cl ketchup

Scald and peel the tomatoes, slice off the top third and hollow out the centers using an apple corer. Flavour the inside with salt, ground pepper and onion salt and stand in a cool place.

Lightly salt the crabmeat and cut up any larger pieces. Flavour with chopped parsley and lemon juice. Mix lightly with shredded lettuce then add the mayonnaise and ketchup.

Fill the tomatoes with the lightly mixed crab salad and replace the tomato caps. Serve on a base of mixed vegetable salad and sprinkle with finely chopped parsley.