Categories: Appetizers, Thai 
      Yield: 6 servings 
  
      2 c  Cooked crab meat. 
    1/2 c  Shallots, peeled, chopped. 
    1/2 c  Lemon grass, sliced thin. 
    1/4 c  Nam-prik Pao. 
    1/4 c  Fish Sauce. 
    1/4 c  Lime juice. 
      2 tb Sugar. 
    1/2 c  Mint leaves, chopped fine. 
    1/4 c  Scallions, sliced fine. 
    1/4 c  Coriander leaves, chopped. 
      1 tb Chilli peppers, chopped. 
     30 ea Italian tomatoes. 
  
  Wash the tomatoes and dry.  Cut in half lengthwise, and scoop out seeds 
  and pulps. 
  Mix all remaining ingredients and fill the tomato halves.  Arrange on a 
  platter, on a bed of lettuce leaves, and decorate with mint leaves.