Cherry Tomatoes Stuffed with Crab and Avocado

Just the thing to pair with California Wines: Crab & Avocado Stuffed Cherry Tomatoes

The wines of Sonoma and Monterey are perfect for summer entertaining. Light and breezy, they pair up especially well with this simple Cherry Tomatoes Stuffed with Crab and Avocado.

Cold crab and chilled wine just scream PARTY which makes little bite-sized tomatoes stuffed with lemony crab and avocado the perfect pop-in-your-mouth summertime nosh. Because crab and avocado are both delicate in structure and in flavor, they make a great partnership with an assortment of wines, especially with a fruity Chardonnay from Sonoma or Monterey.

Cherry Tomatoes Stuffed with Crab and Avocado

*Start to finish: 25 minutes
*Hands on time: 25 minutes

Makes about 24 to 30

I like to make two platters of this appetizer, keeping one in the fridge to swap out after about 20 minutes so that these tomatoey nuggets are always served super cold. That goes for the wine as well. Keep it on ice for chilled, ready-on-the-go refills. Speaking of wine, try this with a citrusy Chardonnay or Sauvignon Blanc. Warm weather, cold crab, chilled wine…that’s some kind of party.

It’s that easy: Look for round cherry tomatoes about 2-inches in diameter or even large grape or heirloom varieties for extra color on the plate.


  • 12 to 15 large cherry tomatoes or an assortment of small heirloom cherry and grape tomatoes
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons minced shallot
  • 2 tablespoons finely chopped cilantro plus more for sprinkling
  • 2 tablespoons mayonnaise
  • A sprinkle of salt plus 1/4 teaspoon
  • Pinch of freshly ground black pepper
  • 1/2 cup fresh lump crabmeat from the refrigerated case
  • 1/2 ripe avocado, peeled, pitted and cut into small dice

With a serrated knife, slice the tomatoes in half lengthwise so that they will lay flat and scoop out the pulp insides with a small spoon (I use a grapefruit spoon with a serrated edge).  Lightly sprinkle the insides of the tomatoes with salt and place cut side down on paper towels to drain for about 10 minutes.

In a medium bowl, mix together the lemon juice, shallot, cilantro, mayonnaise, salt, pepper and crab. Gently fold in the avocado so that it doesn’t break apart too much. Taste for seasoning and adjust with more cilantro, mayo, salt or pepper.

Fill each tomato with a spoonful of the filling (a grapefruit or baby spoon works well) and top with a sprinkle of cilantro. Transfer to a serving platter and chill, covered in plastic wrap until ready to serve.

Make Ahead: Can be made up to 4 hours ahead and kept covered in the refrigerator.

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