12 to 16 cherry tomatoes
1 1/2 teaspoons salt
2 cups fresh dungeness crabmeat
1/8 teaspoon cayenne
1/2 teaspoon dry mustard
1 tablespoon olive oil
1/2 tablespoon minced parsley
1 hard-cooked egg, sieved
3 tablespoons vinegar
3/4 cup mayonnaise
1 teaspoon minced capers
1 teaspoon minced stuffed olives
Wash tomatoes and cut out stems and centers. Sprinkle them lightly with half the salt.
Mix the rest of the salt with the crab meat, cayenne, mustard, olive oil, parsley, egg and vinegar. Fill the tomatoes with the mixture and chill thoroughly.
Mix the mayonnaise with the capers and olives. To serve, frost each
filled tomato with the mayonnaise mixture.
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