Tender Crab Salad with Yogurt Dressing
ingredients
ingredients
method
step-by-step directions

Michael Symon's Fried Green Tomatoes with Crab Salad

  • Oil for Frying
  • 4 Green Tomatoes (cut 1/4-inch thick)
  • Salt and freshly Ground Pepper to taste
  • 3/4 cup Flour
  • 1/4 teaspoon Cayenne
  • 1/2 teaspoon Paprika
  • 4 Eggs (beaten)
  • 2 cups Panko Breadcrumbs

For the Yogurt Dressing:

  • 1 cup Greek Yogurt
  • 2 tablespoons fresh Dill (roughly chopped)
  • Juice of 1 Lemon
  • 6 tablespoons Milk
  • Salt and freshly Ground Pepper to taste

For the Crab Salad:

  • 1 pound Jumbo Lump Crab Meat (picked over to remove any shell fragments)
  • 1/2 cup Fresh Mint
  • 4 teaspoons Chives (finely sliced)
  • 1/4 cup Scallions (thinly sliced)
  • 2 tablespoons Jalapeno (seeded and minced)
  • 2 tablespoons Fresno Chile (seeded and minced)
  • Juice and Zest of 1 Lime
  • Salt and freshly Ground Pepper
  • 2 tablespoons Extra Virgin Olive Oil
step-by-step directions
  • In a deep fryer, preheat your oil to 350 degrees. Season the sliced tomatoes on both sides with salt and set aside on a paper towel-lined plate for 10 minutes. In a rimmed baking dish, whisk together the flour, cayenne and paprika and season with salt and pepper. Place the beaten eggs and panko bread crumbs in separate rimmed baking dishes.
  • Dredge the tomatoes in the seasoned flour, followed by the eggs then breadcrumbs, shaking off any excess. Add 3 to 4 tomatoes at a time to the fryer, cooking until golden brown and crisp, 2 to 3 minutes. Remove to paper towels and serve with the yogurt dressing and crab salad.
  • For the Yogurt Dressing: Whisk together all ingredients and refrigerate until ready to use.
  • For the Crab Salad: Gently stir together all ingredients and season with salt and pepper. Refrigerate until ready to use.
Similar categories: Dinner Lunch
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