My mother made a variation on this during the summer in Michigan when her heirloom tomatoes were at their ripest. She used frozen crab, but if you have fresh that would be even better, although flash-frozen crab is just about as good.
Preheat the barbecue or oven to medium high (350˚F-400˚F).
Cut slice off the top 1/2”-inch of each tomato, scoop out the pulp, strain out seeds, turn the tomato shells upside down to drain. Chop pulp and set aside.
Melt butter in skillet; add shallots, apples and green pepper and sauté until tender, add reserved tomato pulp to the skillet, cook over medium heat for 2-3 minutes. Remove from heat and add the breadcrumbs, crab, shrimp, salt, pepper and basil.
Sprinkle insides of the tomato shells with salt and fill with the crab-tomato mixture. Place in a sprayed shallow roasting pan; sprinkle with the Parmesan cheese; and bake in the barbecue for 20-25 minutes or until the tomatoes are tender.
Sprinkle with freshly chopped parsley and serve. Suggest you serve thick, heavily garlic-buttered slices of toasted French bread to sop up the wonderful juices.