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Plated Fried Green Tomatoes with Crabmeat Toppings

Alice’s Fried Green Tomatoes with Jumbo Lump Crabmeat Topping

Alice's Fried Green Tomatoes with Jumbo Lump Crabmeat Topping
Recipe By:
  • 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
  1. Slice tomato into evenly thick slices. You should get 4 per tomato.
  2. Season both sides with salt and black pepper.
  3. Place on paper towels on baking sheet and place in refrigerator for a couple of hours.
  4. Meanwhile, in a bowl, combine flour and bread crumbs and season with red/black pepper, garlic powder and salt.
  5. In another bowl, beat the eggs and add the milk.
  6. 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.
  7. Drain juice off from tomatoes that may of not been absorbed by paper towels.
  8. Place slice of tomato in flour mixture, then egg mixture, then back in flour mixture. Shake off excess.
  9. Place gently in hot skillet. Cook 2-3 minutes on each side until golden brown. You can cook 3-4 at a time.
  10. Drain. Place on serving platter. You can put parmesan cheese and basil if you like or with your favorite dipping sauce.
*****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
Recipe type: Alice's Cold Creamy Sauce for Seafood
Recipe By:
  • 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
  1. In a bowl mix the mayo, mustard and yogurt. Blend well.
  2. Add the vinegar and Tabasco and garlic powder. Blend well.
  3. 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.
  4. Store in container in refrigerator for 2 weeks.
  5. Add the green onions when actually using the sauce.
*****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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