She is a member of the Southern California Culinary Guild and International Association of Culinary Professionals. She resides in Los Angeles with her husband, tow sons, and a well-fed dog. A light, no fuss, stuffed tomato to brighten the senses. W ith a teaspoon, scrape out the discard tomato pulp and seeds. Place halves, cut-side down, on paper towels to drain.
H eat oil in small skillet over high heat.
Saute corn and garlic about 1 minute. C ombine crabmeat, celery, and corn in mixing bowl. Sprinkle with lemon juice, add mayonnaise, and gently stir to combine. Season to taste with Tabasco and pepper. Fill each tomato half with a generous tablespoonful of crab salad.