Baked Green Tomatoes with Crab Salad + Fried Capers

Serves 4 as an appetizer or 2 as a main


Author Maya Krampf from


  • 2 large green tomatoes
  • 1 egg
  • 1/2 cup blanched almond flour
  • 1/2 cup tapioca flour
  • 1 tablespoon paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons coconut oil (melted)

Crab Salad

  • 4 ounces crab meat
  • 2 tablespoons Avocado mayonnaise (you can also make your own homemade mayo like this)
  • 1/2 tablespoon cajun seasoning
  • 1 teaspoon lemon juice
  • 1 teaspoon White onion (minced)
  • 1 roma tomato diced

Fried Capers

  • 3 tablespoons capers
  • 2 tablespoons coconut oil
  1. For the Tomatoes: Preheat oven to 400° F and line a baking sheet with parchment or aluminum foil. In a small bowl whisk one egg, in another bowl combine the flours and spices. Slice the tomatoes into 1/2 inch slices and dip into the egg letting the excess fall off and gently toss in the flour mixture. Repeat until all tomatoes have been coated.
  2. Bake: Brush with a bit of coconut oil and bake for 10 minutes. Flip, brush with a bit more oil and bake another 10-15 minutes until golden and crunchy.
  3. For the Crab Salad: Mix the ingredients together and season with salt to your taste. Refrigerate until the tomatoes are done.
  4. For the Fried Capers:Drain the capers and give them a squeeze to release more water. Let drain on a paper towel. In a small skillet (I used a 5” cast iron skillet), heat about 2 tablespoons of coconut oil over medium high heat. Drop the capers into the oil in two batches and fry about 30-45 seconds until they have popped open and are crispy.

  5. Assemble:Place the tomatoes on a platter and top with crab salad, diced tomato, and fried capers.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


All text & images © Copyright Wicked Spatula.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Wicked Spatula with a link back.