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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