Alice’s Fried Green Tomatoes with Jumbo Lump Crabmeat Topping
| Alice's Fried Green Tomatoes with Jumbo Lump Crabmeat Topping | Print |
Recipe By: Alice Morrow
Ingredients
- 2-3 large, firm green tomatoes
- Salt and black pepper
- 1 c. Italian bread crumbs
- ½ c. flour
- Red, black pepper, garlic powder, salt
- 2 eggs
- ½ c. milk
- Vegetable oil for frying
- Parmesan cheese, optional
- Fresh chopped basil, optional
- Favorite remoulade or other type of sauces, optional
- Crabmeat, shrimp or crawfish in remoulade, etc. sauce to top, optional
Instructions
- Slice tomato into evenly thick slices. You should get 4 per tomato.
- Season both sides with salt and black pepper.
- Place on paper towels on baking sheet and place in refrigerator for a couple of hours.
- Meanwhile, in a bowl, combine flour and bread crumbs and season with red/black pepper, garlic powder and salt.
- In another bowl, beat the eggs and add the milk.
- When ready to prepare, spray a nonstick skillet with PAM. Add vegetable oil to a depth that does not cover the tomatoes when placed in skillet. Heat oil.
- Drain juice off from tomatoes that may of not been absorbed by paper towels.
- Place slice of tomato in flour mixture, then egg mixture, then back in flour mixture. Shake off excess.
- Place gently in hot skillet. Cook 2-3 minutes on each side until golden brown. You can cook 3-4 at a time.
- Drain. Place on serving platter. You can put parmesan cheese and basil if you like or with your favorite dipping sauce.
Notes
*****I like to top them with a seafood mixed in a remoulade type dressing and serve as appetizer or part of a salad.
| Alice's Fried Green Tomatoes with Jumbo Lump Crabmeat Topping | Print |
Recipe type: Alice's Cold Creamy Sauce for Seafood
Recipe By: Alice Morrow
Ingredients
- ½ c. Hot Mayo or Miracle Whip or Favorite Mayo
- ½ c. Dijon mustard
- ¼ c. Greek yogurt
- ¼ c. Balsamic Vinegar
- Tabasco to taste
- ½ t. garlic powder
- 1 bunch chopped green onions or parsley or both
Instructions
- In a bowl mix the mayo, mustard and yogurt. Blend well.
- Add the vinegar and Tabasco and garlic powder. Blend well.
- Taste for any adjustments: If you like a more creamy, add more mayo; if you like more tart, add more mustard or vinegar. Just play with it until you get the taste you like.
- Store in container in refrigerator for 2 weeks.
- Add the green onions when actually using the sauce.
Notes
*****I like to mix in jumbo lump crabmeat, boiled shrimp, sautéd crawfish to accent salads or on top of broiled tomatoes or fried green tomatoes. Not bad on anything
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