Tarragon Crab Salad In Tomato Cups

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2 fresh-ripe tomatoes (3 1/2 to 4 in.wide, 12 oz. each)

1/3 cup mayonnaise

1 tablespoon white wine vinegar

1 tablespoon minced fresh tarragon or 2 teaspoons dried tarragon

8 ounces shelled cooked crab or shelled cooked tiny shrimp

1/2 cup frozen petite peas, thawed

1/2 cup chopped celery

2 tablespoons minced shallots, rinsed

Salt and pepper

2 butter or leaf lettuce leaves, rinsed and crisped

Fresh tarragon sprigs (optional)

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