4 large tomatoes
1 (6 oz) pkg frozen crabmeat, thawed, drained, flaked and cartilage removed*
1/2 cup finely chopped celery
1/4 cup fine dry breadcrumbs
2 Tbsp. snipped chives
1 Tbsp. chopped fresh basil or 1/2 tsp. dried basil
1 Tbsp. lemon juice
1 tsp. dijon mustard
dash black pepper
1/8 tsp. salt
Cut off a 1/4 inch slice from the stem end of each tomato. Using a spoon, scoop the pulp from each tomato into a mesh sieve, leaving a 1/4 to 1/2 inch thick shell. Invert tomatoes, drain on paper towels. Drain pulp and discard excess juice. Chop the tomato pulp.
Combine chopped tomato pulp with remaining ingredients except salt. Sprinkle salt inside each tomato shell. Fill tomatoes with mixture. Serve slightly chilled if desired.