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Michael Symon's Fried Green Tomatoes with Crab Salad

Fried Green Tomatoes Crab Salad Michael Symon
Tender Crab Salad with Yogurt Dressing
skill level
Moderate
time
30-60min
servings
8
cost
$$
Contributed by :
Fried Green Tomatoes with Crab Salad Recipe: This meaty crab salad adds a light component to the fried tomatoes, while the yogurt dressing pulls the elements together.
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ingredients
  • 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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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
    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.
  • 2
     
    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.
  • 3
    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 Yogurt Dressing: Whisk together all ingredients and refrigerate until ready to use.
  • 4
    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
    For the Crab Salad: Gently stir together all ingredients and season with salt and pepper. Refrigerate until ready to use.

    Helpful Tips:
    1. Salt the tomato slices for twenty minutes to pull out any extra moisture.
    2. If the oil becomes too hot before you begin frying, then add more oil to bring down the temperature.
    3. If you don’t want to set up a fryer, then shallow fry the tomatoes in a high-sided pan.
    4. Zucchini is a great alternative to green tomatoes in this recipe.
 
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