Fried Green Tomatoes with Crab & Creole Mustard

Classically Southern fried green tomatoes make a hearty appetizer when topped with jumbo lump crab and a zesty Creole mustard dressing.
15m
PREP TIME
25m
COOK TIME
263
CALORIES
14
INGREDIENTS

Servings: 12 (2 appetizers)

Ingredients

  • Creole Mustard
  • 1/2 cup mayonnaise
  • 1/4 cup Zatarain’s® Creole Mustard
  • 1 tablespoon honey
  • Fried Green Tomatoes
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 1/2 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
  • 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 4 medium green tomatoes
  • 2 eggs
  • 1/2 cup vegetable oil, for frying
  • 2 tablespoons Zatarain’s® Creole Mustard
  • 1/2 cup diced drained roasted red peppers
  • 8 ounces jumbo lump crabmeat
  • 2 greens onions, green parts only, thinly sliced on the diagonal

INSTRUCTIONS

  • 1 Mix mayonnaise, 1/4 cup of the Creole mustard and honey in small bowl until well blended. Set aside. Mix cornmeal, flour, cayenne pepper and sea salt in shallow dish. Mix eggs and remaining 2 tablespoons Creole mustard in another dish. Cut each tomato into 3 slices, about 1/2-inch thick. Cut each slice in half. Dip tomato slices in egg mixture, allowing excess to drip off. Coat in cornmeal mixture
  • 2 Heat 1/4 cup of the oil in large nonstick skillet on medium heat. Fry tomatoes, several slices at a time, 2 to 4 minutes per side, turning once. Drain on paper towels. Keep warm while frying remaining tomato slices. Add remaining 1/4 cup oil as needed
  • 3 To serve, spoon about 1 teaspoon Creole mustard mixture onto each tomato slice. Top with roasted red pepper, crabmeat and green onions. Serve immediately with a drizzle of remaining Creole mustard mixture

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