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Creamy Crab Stuffed Tomatoes

These Creamy Crab Stuffed Tomatoes are fresh, light, and packed with flavor. Juicy tomatoes are filled with a creamy lump crab mixture made with crisp celery, green onion, Dijon mustard, lemon, and a touch of heat for the perfect balance of freshness and richness. They are simple enough for lunch yet elegant enough for entertaining.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Appetizer, lunch, Main Course
Ingredients Method Notes

Ingredients
  

  • Crab Filling
  • 8 oz lump crab meat
  • 2 large heirloom tomatoes
  • 2 celery stalks finely diced
  • 2 green onions sliced
  • 1 tbsp Dijon mustard
  • 1 –2 tbsp hot sauce adjust to taste
  • 3 tbsp mayo
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
Optional Toppings
  • Avocado slices
  • Celery leaves
  • Fresh dill, parsley, or chives
  • Fresh cracked black pepper
  • Drizzle of olive oil
  • Extra lemon wedges

Method
 

  1. Wash and prepare the produce. Slice the tops off the tomatoes and carefully scoop out the core and seeds with a spoon. Place upside down on a paper towel to drain remaining juices then season with a pinch of salt and pepper.
  2. In a medium bowl, gently combine the lump crab meat, celery, green onion, Dijon mustard, hot sauce, mayo, lemon zest, lemon juice, garlic powder, salt, and black pepper. Mix carefully to keep the crab pieces intact.
  3. Taste and adjust seasoning if needed. Add additional hot sauce or lemon juice for extra brightness.
  4. Serve chilled or warm the filling in a skillet over medium-low heat for 2–3 minutes before stuffing the tomatoes.
  5. Spoon the crab mixture into the prepared tomatoes.
  6. Top with avocado, fresh herbs, celery leaves, cracked pepper, or a drizzle of olive oil if desired.

Notes

Heirloom tomatoes work especially well because they are sweet, juicy, and sturdy enough for stuffing.
For extra texture, add diced cucumber or finely chopped bell pepper.
Serve with crackers, greens, or toasted sourdough for a more filling meal.
Best enjoyed fresh the same day.