Gently pick through the crab meat and discard any pieces of shell. All all the other ingredients and stir just until combined. Serve with crackers or toasted baguette slices.

Bring a pot of water to boil and drop in the tomatoes for about 3-4 seconds. Remove with slotted spoon and put in a bowl of ice water. Let sit for about 5 minutes and then remove and using a paring knife peel the skins off. You may want to cut a small slice off bottom so the tomatoes will not roll over.

Slice off top of tomato and set aside. Using a small spoon or scoop, remove the tomato pulp from the inside of the tomato and discard. Fill each tomato with some of the crab salad then top with a piece of the shrimp and then put the top back on. Garnish with some additional herbs.

If you want to do this as a first course appetizer, I would use a small regular tomato per person.