Tomatoes Stuffed with Crab Mayonnaise

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Crab mayonnaise is very versatile. It is delicious used as a filling for cucumber or tomato rings as well as a stuffing for tomatoes. It also marries very well with a simple tomato salad or as a first course for a dinner party.


  • 6 large or 12 small very ripe firm tomatoes
  • salt
  • 140 g mixed white and brown fresh crab meat (1 medium-sized cooked crab should yield enough – for cooking method)
  • 175–225 ml home-made mayonnaise or a couple of tablespoons French dressing instead of some of the mayonnaise
  • ½ teaspoon juice of finely grated onion
  • freshly ground pepper


  • small lettuce leaves
  • garden cress or watercress
  • sprigs fresh herbs
  • edible flowers e.g. chives


Cut the tops off the tomatoes, remove the seeds with a melon bailer or a teaspoon, season with salt and turn upside down to drain while you prepare the filling.

Mix the crab meat with the mayonnaise, grate some peeled onion on the finest part of the stainless steel grater and add ½ teaspoon of the onion juice to the crab. Taste and season if necessary.

Fill the crab mixture into the tomatoes and replace the lids. Arrange a bed of lettuce and salad leaves on a white plate. Serve 1 large or 2 small tomatoes per person. Garnish with sprigs of fresh herbs and some edible flowers.