Instructions: In a large bowl combine crabmeat peppercorns chives parsley and dill.

In small bowl combine mayonnaise lemon juice and mustard.

Mix with crabmeat and add salt and pepper.

May be refrigerated covered for up to 12 hours if not using immediately. Cut about 1/4 inch off blossom end of tomatoes with a serrated knife.

To make tomatoes sit upright without tipping over you may have to cut a very thin slice from bottom.

Scoop out seeds with a tiny teaspoon (an espresso spoon works very well) and discard.

Sprinkle cavities with a bit of salt and place upside down on 2 layers of paper towels for 1 hour.

Generously fill cavities with crabmeat salad.

Refrigerate for up to 2 hours. Serve cold or at room temperature.

Bright orange yellow or red cherry tomatoes also make beautiful little bowls for single bite treats like this one. The sweet crab filling accents with mustard and green peppercorns can also be a delicious light lunch served on greens or spread on toasted sourdough.

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