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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Fried Green Tomatoes with Crab & Creole Mustard Recipe

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This recipe for Fried Green Tomatoes with Crab & Creole Mustard is from The Karnes County Guide to South Texas Foods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup mayonnaise
1/4 cup plus 2 Tablespoons Creole mustard, divided
1 Tablespoon Honey
1/2 cup cornmeal
1/2 cup flour
1/2 teaspoon ground red pepper
1/2 teaspoon sea salt
2 eggs
4 medium green tomatoes
1/2 cup vegetable oil (for frying), divided
1/2 cup roasted red peppers,drained and diced
8 ounces jumbo lump crabmeat
2 green onions, green parts only, thinly sliced on the diagonal
Directions:
Directions:
Mix mayonnaise, 1/4 cup Creole mustard and honey in a small bowl until well blended. Set aside. Mix cornmeal, flour, red pepper and sea salt in a 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.

Heat 1/4 cup vegetable 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.

To serve, spoon about 1 teaspoon Creole mustard onto each tomato slice. Top with roasted red pepper, crabmeat and green onion. Serve immediately with a drizzle of the remaining Creole mustard mixture.
Number Of Servings:
Number Of Servings:
12 appetizer servings (2 per person)
Personal Notes:
Personal Notes:
Classically southern fried green tomatoes make a hearth appetizer when topped with jumbo lump crab and a zesty Creole mustard dressing.

 

 

 

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