Seafood Stuffed Tomatoes

• 2 cups cooked rice
• 1 cup cooked baby shrimp
• 2 (6 ounce) cans crabmeat, rinsed,drained,and flaked
• 4 hard-boiled eggs, chopped
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1/4 cup dill pickle relish, drained
• 1 (2 ounce) jar chopped pimiento, drained
• 3/4 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon dill weed
• 1/4 teaspoon pepper
• 6 -8 large tomatoes

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.

rice, shrimp, crabmeat, eggs, celery, green pepper, onion, dill pickle, pimiento, mayonnaise, lemon juice, salt, dill weed, pepper, tomatoes

Taken from www.food.com/recipe/seafood-stuffed-tomatoes-32628 (may not work)