Deviled Crab Stuffed Tomatoes

The term “deviled” has a few different culinary meanings, one of which is the inclusion of spices. In this recipe, crab is mixed with mayonnaise and combination of bold spices for a tasty (and keto-friendly) meal. Be sure to freeze the insides of the tomatoes for future soups, sauces or stews!

Serves: 4Prep: 15 minutesCook: 25 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 4 on-the-vine tomatoes
  • 2 tablespoons shallot, finely diced
  • 1 rib celery, finely diced
  • 1⁄2 red pepper, finely diced
  • 8 ounces Private Selection™ Wild Caught Claw Crab Meat
  • 2 tablespoons mayonnaise
  • 1 large egg, beaten
  • 2 tablespoons almond flour
  • 1 teaspoon Old Bay Seasoning
  • 1⁄4 teaspoon garlic powder
  • 2 tablespoons butter, cut into 4 pieces
  • 1⁄4 teaspoon cayenne pepper or paprika


  • Preheat oven to 400°F.
  • Slice tops off of each tomato. Scoop out seeds and flesh, leaving about ¼” shell (reserve flesh for another use, if desired). Place upside down on paper towels until ready to use.
  • In medium bowl, mix together shallot, celery, red pepper, crab, mayonnaise, egg, almond flour, Old Bay and garlic powder. Divide mixture evenly between tomatoes.
  • Transfer tomatoes to baking pan. Top each with a piece of butter and sprinkle of cayenne or paprika.
  • Bake 25-28 minutes, until crab mixture is browned on top and internal temperature reaches 145°F.
  • Refrigerate leftovers.