Name: Fried Green Tomato and Crab Salad with Sumac Vinaigrette
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Canola, vegetable or peanut oil; 2 to 3 large green tomatoes, sliced 1/4 to 3/8-inch thick; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup plain white cornmeal; 1/2 cup all-purpose flour; 2 teaspoons Creole seasoning (recommended: Konriko); Baby arugula; Jumbo lump crabmeat; 4 tablespoons champagne vinegar; 2 teaspoons ground sumac, plus more for serving; 1/8 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 6 tablespoons extra-virgin olive oil

Directions

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Fried Green Tomato and Crab Salad with Sumac Vinaigrette

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Sumac Vinaigrette:

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