In a small bowl combine the first 7 ingredients.

Line 4 small 1/2 cup ramekins with plastic wrap extended over the sides; lightly spray with cooking spray. Fill with the crab avocado mixture pressing down gently to compact. Fold over the excess plastic wrap to cover. Refrigerate until ready to serve.

Overlap tomato slices on 4 individual plates into a circle, season with salt, pepper and drizzle with a small amount of extra-virgin olive oil. Invert timbales onto tomatoes; remove plastic wrap, garnish with long chives and serve.