Ingredients
2 cups cooked rice1 cup cooked salad shrimp2 cans (6 ounces each) crabmeat, rinsed, drained and cartilage removed4 hard-boiled large eggs, chopped1/2 cup chopped celery1/2 cup chopped green pepper1/4 cup chopped onion1/4 cup chopped dill pickle1 jar (2 ounces) chopped pimientos, drained3/4 cup mayonnaise2 tablespoons lemon juice1 teaspoon salt1/2 teaspoon dill weed1/4 teaspoon pepper6 to 8 large tomatoes
Preparation
Combine the first nine ingredients in a bowl; set aside. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well. Pour over rice mixture; toss gently. Cover and chill for at least 1 hour.
Just before serving, cut a thin slice from the top of each tomato, or scallop top with a sharp knife. Scoop out pulp and discard, leaving a 1/2-in. thick shell. Fill each tomato with about 1/2 cup of salad. Serve immediately.
