Fried Green Tomatoes with Crab & Creole Mustard

Fried Green Tomatoes with Crab & Creole Mustard

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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


  • 14



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(2 appetizers)


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 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


  • 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

  • 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

  • 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

Nutrition information (per Serving)

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