Seafood-Stuffed Tomatoes

• 2 cups cooked rice
• 1 cup cooked salad shrimp
• 2 cans (6 ounces each) crabmeat, rinsed, drained and cartilage removed
• 4 hard-boiled large eggs, chopped
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1/4 cup chopped dill pickle
• 1 jar (2 ounces) chopped pimientos, drained
• 3/4 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon dill weed
• 1/4 teaspoon pepper
• 6 to 8 large tomatoes

1. 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.
2. 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.

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

Taken from www.tasteofhome.com/recipes/seafood-stuffed-tomatoes/ (may not work)