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Overhead view of crab and avocado stuffed tomato halves on a marble board, flecked with chives and cracked pepper.

Easy No-Cook Keto Crab and Avocado Stuffed Tomatoes

A cool, no-cook lunch of tomato cups filled with lump crab meat, diced avocado, and a light lemon-mayo dressing.
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Prep Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Light lunch
Cuisine: American
Calories: 216
Ingredients Method Notes

Ingredients
  

  • 4 large beefsteak tomatoes about 250 g each
  • 340 g cooked lump crab meat picked over for shell
  • 1 large avocado, diced about 200 g
  • 3 tbsp mayonnaise 45 g
  • 1 tbsp fresh lemon juice
  • 2 tbsp celery, finely diced
  • 2 tbsp red onion, finely diced
  • 2 tbsp fresh chives, chopped or dill
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp salt plus more for draining tomatoes
  • 1/4 tsp black pepper

Method
 

Prep the Tomatoes
  1. Slice the top 1 cm / 1/2 inch off each tomato. Use a spoon to scoop out the seeds and pulp, leaving a shell about 1 cm thick.
  2. Sprinkle the inside of each tomato cup with a pinch of salt and set them upside down on paper towels for 10 minutes to drain excess liquid.
Make the Crab and Avocado Filling
  1. In a mixing bowl, combine the crab meat, diced avocado, mayonnaise, lemon juice, celery, red onion, chives, Old Bay, 1/4 tsp salt, and pepper.
  2. Fold everything together gently with a rubber spatula just until combined. Stop as soon as it's mixed, overworking it mashes the avocado.
Stuff and Serve
  1. Pat the drained tomato cups dry inside and out with a paper towel.
  2. Spoon the crab and avocado filling into the tomato cups, mounding it slightly above the rim.
  3. Garnish with extra chives and a crack of black pepper. Serve right away, or chill for 15 minutes for a firmer bite.

Notes

  • Salt and drain tomato cups for 10 minutes before filling
  • Fold avocado in last and gently to keep it in cubes
  • Pick crab meat over by hand to catch shell fragments
  • Serve within a couple hours of stuffing for the best texture