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Crab-Topped Tomato Slices

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


  • 1 carton (8 ounces) mascarpone cheese
  • 2 tablespoons finely chopped sweet red pepper
  • 1-1/2 teaspoons grated lemon zest
  • 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


  • Preheat oven to 375°. In a large bowl, combine the first 8 ingredients; gently stir in crab.
  • Place tomato slices on a foil-lined baking sheet; top with crab mixture. Bake until heated through, 12-15 minutes. Sprinkle with chives.
Nutrition Facts
1 serving: 325 calories, 27g fat (14g saturated fat), 153mg cholesterol, 980mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 20g protein.
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