Seafood Stuffed Tomatoes

ratherbeswimmin''s Note:

A great light lunch

• Total Time: 1 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 2 cups cooked rice
• 1 cup cooked baby shrimp
• 2 (6 ounce) cans crabmeat , rinsed,drained,and flaked
• 4 hard-boiled eggs , chopped
• ½ cup chopped celery
• ½ cup chopped green pepper
• ¼ cup chopped onion
• ¼ cup dill pickle relish , drained
• 1 (2 ounce) jar chopped pimiento , drained
• ¾ cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon salt
• ½ teaspoon dill weed
• ¼ teaspoon pepper
• 6 -8 large tomatoes

Directions:

1. Combine the first 9 ingredients in a bowl; set aside.
2. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well.
3. Pour over rice mixture; toss gently.
4. Cover and chill for at least 1 hour.
5. Just before serving, cut a thin slice from the top of each tomato.
6. Scoop out pulp and discard, leaving a 1/2 inch thick shell.
7. Fill each tomato with about 1/2 cup of salad.
8. Serve immediately.