Crab-Topped Tomato Slices Recipe
Crab-Topped Tomato Slices Recipe photo by Taste of Home
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Crab-Topped Tomato Slices Recipe

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When camping, my wife and I top large beefsteak tomatoes with spicy chunks of crab. Then we warm this summer treat over the fire. —Thomas Faglon, Somerset, New Jersey
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 carton (8 ounces) mascarpone cheese
  • 2 tablespoons finely chopped sweet red pepper
  • 1-1/2 teaspoons grated lemon peel
  • 2 tablespoons lemon juice
  • 1 teaspoon seafood seasoning
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 8 slices tomato (1/2 inch thick)
  • Minced chives

Nutritional Facts

1 serving: 325 calories, 27g fat (14g saturated fat), 153mg cholesterol, 980mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 20g protein.


  1. Preheat oven to 375°. In a large bowl, combine the first eight ingredients; gently stir in crab.
  2. Place tomato slices on a foil-lined baking sheet; top with crab mixture. Bake 12-15 minutes or until heated through. Sprinkle with chives. Yield: 4 servings.
Originally published as Crab-Topped Tomato Slices in Simple & Delicious June/July 2015

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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