Tomatoes stuffed with crabs

This recipe is loosely adapted from Tapas: A Taste of Spain in America by Jose Andres. I love his recipes from this book. 

Ingredients:

4 ripe cherry tomatoes
4 Marcona almond, crushed into bits
1/4 tsp whole-grain mustard
1/4 tsp very finely chopped parsley
3/4 Tbsp mayonnaise
1/2 tsp extra-virgin olive oil
1/2 tsp white balsamic vinegar
1 1/2 ounce lump crab-meat
1/4 tsp salt
white pepper to taste
1 hard boiled egg (used only half)

Method:

Cut a small X on the bottom of each tomato. Blanch the tomatoes in boiling water for 3 o r 4 seconds. Remove and place them in ice water to stop cooking process.

When cooled, peel the tomatoes. Slice off the tops. With the help of a melon scoop or a small spoon, remove and discard the seeds, leaving the hollowed-out tomato flesh.

In a bowl, whisk mustard, parsley, mayonnaise, olive oil, balsamic vinegar, and the crushed Marcona almond. Add salt and pepper. Fold in the crab-meat.
Stuff the hollowed tomatoes with the crab-meat mixture, and arrange them on a serving plate.

Separate the egg from the yolk. Holding a small sieve above the stuffed tomatoes, press the egg white through the sieve to get very fine sprinkle of egg white on top of the tomatoes. Repeat with the egg yolk to produce a yellow sprinkle, and serve.