Fried Green Tomato And Crab Salad With Sumac Vinaigrette Recipes

FRIED GREEN TOMATO SALAD WITH BALSAMIC VINAIGRETTE DRESSING

Fried Green Tomato Salad with Balsamic Vinaigrette Dressing image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 18

Ingredients

Coconut oil, for frying
1 1/2 cups cornmeal
1 teaspoon paprika
1/2 teaspoon cayenne
1 teaspoon salt, plus more for seasoning
1/2 teaspoon ground pepper, plus more for seasoning
3 eggs, beaten
1 cup all-purpose flour
2 green tomatoes, sliced
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Pinch salt and ground pepper
1/4 cup olive oil
1 pound mixed greens
1/2 cup crumbled feta cheese
1/4 cup slivered almonds
2 peaches, pitted and thinly sliced

Steps:

For the fried green tomatoes: Preheat the frying oil to 350 degrees F in a heavy-bottomed pot over medium to medium-high heat.
In a shallow dish, combine the cornmeal, paprika, cayenne, salt and pepper and whisk together. In second shallow dish add the eggs, and in a third shallow dish add the flour. Dredge the slices of tomato into the flour, then the eggs and then the seasoned cornmeal. Add the breaded tomatoes to the oil, in batches if necessary, and fry until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper.
For the dressing: Whisk the vinegar, honey, mustard, salt and pepper in a bowl. Drizzle in the oil until emulsified.
To assemble the salad: In a salad bowl, add the greens, feta cheese, almonds and peaches. Top with the balsamic vinaigrette dressing and mix together. Plate the salad and top with fried green tomatoes.

FRIED GREEN TOMATO, CRAB AND HAM SANDWICH

Fried Green Tomato, Crab and Ham Sandwich image

Provided by R. W. Apple Jr.

Categories appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 17

Ingredients

16 small (golf-ball size) green tomatoes
6 large eggs
4 tablespoons heavy cream
Salt and freshly ground black pepper
2 cups stone-ground yellow corn meal
1 cup vegetable oil
1 1/4 teaspoon Old Bay seafood seasoning
1/3 cup mayonnaise
1 tablespoon Dijon mustard
Juice of 1 lemon
1 teaspoon finely chopped parsley
1 tablespoon finely chopped red bell pepper
1/4 teaspoon baking powder
1 pound jumbo lump crab meat
1/3 cup all-purpose flour, plus extra for dusting
Basil Sauce
4 tablespoons finely diced Smithfield ham

Steps:

Trim and discard the ends of the tomatoes, and halve tomatoes horizontally. In a medium mixing bowl combine 4 of the eggs, heavy cream and salt and pepper to taste. Mix until well blended. Dip tomato halves in egg mixture, turning to coat completely, then dust well with corn meal.
In a large heavy skillet over medium-high heat, heat 1/2 cup of the oil until sizzling. Add tomato halves, and fry until golden brown on each side, about 1 minute a side. Remove from heat, and drain on paper towels.
In a large bowl combine the remaining 2 eggs, Old Bay seasoning, mayonnaise, mustard, lemon juice, parsley, red pepper and baking powder. Stir until well blended. Gently fold in the crab meat without breaking up the lumps of meat. Sprinkle with 1/3 cup of flour, and fold until just blended.
In a clean skillet over medium-high heat, heat the remaining 1/2 cup of oil until sizzling. Divide crab meat mixture into 16 cakes about the same diameter as the tomato halves (about 2 1/2 tablespoons each). Lightly dust each cake with flour, and drop into hot oil. Fry until golden brown on each side, about 1 minute a side.
To assemble, pour a small pool of Basil Sauce on each of eight serving plates. Place two fried green tomato halves in each pool. Top each tomato half with a crab cake, then with another fried tomato half. Garnish with a sprinkling of diced ham, and serve immediately.

Nutrition Facts : @context http, Calories 650, UnsaturatedFat 36 grams, Carbohydrate 43 grams, Fat 45 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 1056 milligrams, Sugar 11 grams, TransFat 0 grams

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