Recipe courtesy of Debbie Martin

Fried Green Tomato and Crab Salad with Sumac Vinaigrette

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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

Sumac Vinaigrette:

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


  1. Preheat approximately 2-inches oil in large, heavy skillet to 325 degrees F. An electric- fryer can be used.
  2. 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.
  3. For the vinaigrette:
  4. 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.
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