Ingredients Jump to Instructions ↓

  1. 2 to 3 large green tomatoes, sliced

  2. 1/4 to 3/8-inch thick 1 teaspoon kosher salt

  3. 1/2 teaspoon freshly ground black pepper

  4. 1/2 cup plain white cornmeal

  5. 1/2 cup all-purpose flour

  6. 2 teaspoons Creole seasoning (recommended: Konriko) Baby arugula Jumbo lump crabmeat

  7. 4 tablespoons champagne vinegar

  8. 2 teaspoons ground sumac , plus more for serving

  9. 1/8 teaspoon kosher salt

  10. 1/4 teaspoon freshly ground black pepper

  11. 6 tablespoons extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preheat approximately 2-inches oil in large, heavy skillet to 325 degrees F. An electric- fryer can be used. Sprinkle both sides of tomatoes with salt and pepper. Combine the cornmeal, flour and Creole seasoning in a shallow dish. Dredge the tomatoes in the cornmeal mixture and fry until golden brown. Remove from the oil and drain on paper towels. For the vinaigrette: Add the vinegar , sumac, and salt and pepper to a small bowl. Slowly whisk in the olive oil until combined. Remove and reserve 4 tablespoons. In a large bowl, add enough arugula for 4 servings. Pour the vinaigrette over the arugula and toss. Divide the arugula on serving plates, arrange 2 to 3 fried green tomatoes on the arugula and top with equal amounts of crabmeat. Drizzle reserved vinaigrette over the crabmeat and sprinkle with ground sumac. Serve immediately. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.


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