Crab Dip in Endive or Tomatoes

These are as simple as they are delicious!  Easy to make and a real-crowd pleaser, these stuffed tomatoes (I also like to use endive and keep the dip in a container in the center of a platter filled with endive leaves so everyone can dip their own) are made with lump crab....but if you're feeding a crowd feel free to use crab claw.

Crab Dip in Endive or Tomatoes

Ingredients

• 4 head endive or 15-20 cocktail tomatoes
• 1/4 cup mayonnaise
• 2 Tbsp. lemon juice
• 1/2 small red onion, minced
• 1/4 cup mixed herbs (such as parsley, tarragon, basil, thyme, etc.), chopped
• 1 lb. lump crab meat, picked over and drained

Serves 15-25

Cut the root end off the endive so the leaves are roughly the same size.  Combine mayonnaise, lemon juice, red onion, herbs, and salt and pepper.  Gently fold in crab meat.
Refrigerate until ready to serve.  Serve dip in bowl and let guests scoop it out with endive themselves.