1 lb. crabmeat
2 hard boiled eggs, chopped
1 c. celery, diced
1 c. onion, chopped
1/2 c. mayonnaise
1/4 c. milk
1 tbsp. lemon juice
1 tsp. dillweed
1/2 tsp. salt
Dash pepper
6 med. ripe tomatoes

Mix together all ingredients except the tomatoes; refrigerate overnight.

Hollow out tomatoes and stand stem side down a few minutes before filling with salad.