Baked Green Tomatoes with Crab Salad Recipe + Fried Capers!

Summer isn’t complete without at least one batch of fried green tomatoes but in this case we’re making BAKED GREEN TOMATOES!!

Less oil, less mess, and less chance of getting burned. No matter how many times I fry things I’m still terrified at every pop and splatter.

I DID fry the capers though and it’s totally worth it. Totally. Like, I could eat an entire bowl of just fried capers and call it a day.

Instead of the classic corn I used natural almond meal that gets a bit crunchy like corn meal. I also used tapioca in place of the regular flour which helped the almond flour create a nice crust.

If you’re GF just swap the regular flour for either tapioca or a GF all-purpose blend. You could also bake those as well using the same method!

And of course, it goes without saying that you can totally make these without the crab salad and capers but I promise you won’t regret the capers!

RECIPE CARD

4.67 from 3 votes

Baked Green Tomatoes with Crab Salad + Fried Capers

Serves 4 as an appetizer or 2 as a main

Course Main Course, Salad

Cuisine American

Keyword healthy, lunch

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Author Maya Krampf from WickedSpatula.com

Servings 2 servings

★ Review Print

Ingredients

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• 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

Click to convert between US & metric measurements:

Instructions

More TIPS about this paleo recipe in the post above!

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.

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