Stuffed Crabs

• 6 x 350 g (12 oz) crabs or 300 g (10½

Preparation

Rinse the crabs, then immerse them in a pot of salted boiling water. Cook for 15 minutes.

When cooked, allow the crabs to cool on a wire rack, then break the pincers, remove the carcasses and flake the meat. Keep the shells if you plan to use them for serving. Remove the tomato stems and cut a shallow ‘X’ in the base of each tomato. Immerse the tomatoes in boiling