Tomates farcies aux crevettes, dungeness crab, and avocat bound in a fresh basil, ginger, and sweet chilli mayonnaise

Ingredients

6 ripe, firm tomatoes sea salt/ fresh cracked pepper
1 tbsp. Ginger, chopped
2 tbsp. Fresh basil, chopped
½ cup mayonnaise
1 avocado, diced
1 tbsp. Stone ground mustard
1 lemon juiced
100 g. baby shrimp
100 g. Dungeness crab meat
100 ml artichokes, sliced
1 tsp. Sweet chilli sauce

Method

• Slice the top of the tomatoes about ½ in from the top
• Gently scoop the centre of the tomato out and discard
• Try to pick the tomatoes with the green stem on the top for presentation
• In a bowl place the rest of the ingredients together, blend and season well.
• Fill the mixture into the hollowed out tomatoes
• Place the top back onto the tomatoes
  
  Serves 6
  
  Recipes created by Executive Chef Frank Abbinante