2 lg. ripe Creole tomatoes
1 lg. lump crabmeat, picked over for shell fragments
1 egg
1 tsp. Creole mustard
1 tbsp. white wine vinegar
1 tsp. minced shallots
1/2 tsp. minced garlic
1/4 c. shredded basil leaves
1/4 c. peanut oil
1 tbsp. olive oil
Salt
Pepper
8 crab fingers (for garnish)

Halve the tomatoes and gently squeeze out the seeds. Carefully spoon out the pulp without damaging the tomato halves.

Chill the crabmeat. Put the egg in a blender or food processor and process for 15 seconds. Add the mustard and process for a few seconds more. Add the vinegar, shallots, garlic and basil. Add the reserved tomato pulp. Process for 15 seconds and then begin adding the oil while the machine is still running.

Add the oil slowly to form an emulsion. Taste the sauce and correct the seasoning. Put into a bowl and add the crabmeat. Fold gently together and then stuff the mixture into the tomato. Serve with the crab fingers as garnish. Serves 4.