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BROILED CREOLE TOMATOES TOPPED WITH AVOCADO VINAIGRETTE INFUSED CRABMEAT

BROILED CREOLE TOMATOES TOPPED WITH AVOCADO VINAIGRETTE INFUSED CRABMEAT

BROILED CREOLE TOMATOES TOPPED WITH AVOCADO VINAIGRETTE INFUSED CRABMEAT

BROILED CREOLE TOMATOES TOPPED WITH AVOCADO VINAIGRETTE INFUSED CRABMEAT
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BROILED CREOLE TOMATOES TOPPED WITH AVOCADO VINAIGRETTE INFUSED CRABMEAT
Ingredients
  • 1 lb. jumbo lump crabmeat, drained and picked
  • 3 T. olive oil
  • 2 T. butter
  • ½ c. chopped onion
  • 2 T. minced garlic
  • ½ c. Cindy’s Kitchen All Organic Fresh Avocado Vinaigrette (I get this at Fresh Market with the refrigerated salad dressings. You can use whatever dressing you like best. I find something that has a little tang to it works best.)
  • Kosher salt, black pepper, red pepper flakes
  • 2-3 Creole Tomatoes, thickly sliced
  • Fresh thyme sprigs
  • Freshly grated parmesan cheese
  • Corn Saute (See additional recipe)
Instructions
  1. In a large skillet, heat the olive oil and butter.
  2. Add the onion and sauté for 1-2 minutes. Add garlic and cook another 30 seconds.
  3. Add the vinaigrette.
  4. Gently fold in crabmeat. Season with salt, black pepper and red pepper flakes.
  5. In a shallow baking dish, I like to layer Corn Saute on the bottom and then place the sliced tomatoes on top. You can just place the tomatoes in the baking dish. Spray it with PAM. Season the tomatoes with salt and pepper.
  6. Place a heaping spoon of crabmeat on top of each tomato slice.
  7. Garnish with sprig of fresh thyme.
  8. Place under broiler for 3-5 minutes. Do not overcook. You can also just bake at 350 for 5-8 minutes.
  9. Sprinkle with fresh parmesan cheese when serving.
Notes
*****The addition of the Corn Saute makes it a one dish meal or a great veggie side for grilled chicken or fish. Corn Saute ***** you can sub crawfish or do just veggies With leftovers u can add black beans and/ or yellow rice and stuff creole tomatoes or bell peppers or even with bow tie pasta. You can also add to smothered okra. Enjoy!
Corn Saute
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Recipe By:
Corn Saute
Ingredients
  • 3 ears fresh corn, cut off cob
  • ½ of red, yellow, orange, green bell pepper -diced
  • ½ red onion -thin slices
  • ½ carton baby portabella mushrooms, sliced
  • Red and yellow cherry tomatoes, cut in half
  • 1 lb shrimp
  • 8- oz fresh salsa or pico de gallo
  • Diced green onions
  • 1- heat olive oil in large skillet- sauté onions and peppers first
  • 2-next add shrimp and sauté
  • 3-add rest of ingredients and cook another 5-8 minutes
  • 4-season to taste
Notes
***** you can sub crawfish or do just veggies With leftovers u can add black beans and/ or yellow rice and stuff creole tomatoes or bell peppers or even with bow tie pasta. You can also add to smothered okra. Enjoy!
 

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