Crab salad with tarragon in tomato cups

2 fresh ripe tomatoes

1/3 glass mayonnaise
some mayonnaise choose? we'll show

1 Art. l. white wine vinegar

1 Art. l. chopped fresh tarragon (Artemisia), or 2 tsp. dried tarragon

230 g ready crab meat or cooked and peeled shrimp small

? glass small peas, thawed

? glass chopped celery

2 Art. l. minced shallots, washed with water

Salt and pepper

2 leaf of iceberg lettuce or lettuce, washed with water, crispy

Fresh sprigs of tarragon (optional)

Take tomatoes, rinse them under running water. Cut the top of each 1.3 cm, but do not throw away. Spoon carefully remove the flesh from the seeds, leaving the rind thickness of 0.6 - 1.3 cm. The pulp with seeds do not throw away, save for another meal. Put the "cover" themselves tomatoes, cut side down on a paper towel.

In a large bowl, combine the mayonnaise, vinegar and minced tarragon (Artemisia) until smooth. Add crab meat, peas, celery and shallots (shallot), mix thoroughly. Salt and pepper to taste.

Two plates put on a sheet of salad. If tomatoes do not want to stand vertically, then trim the bottom slightly. Tomato cup, fill the crab salad and put on lettuce leaves. Close the "caps" from the tomatoes and garnish with a sprig of tarragon, as desired.