Ingredients
Fried Green Tomato:
Green tomato
2 cups Seafood breader (fine ground corn meal, cracker meal)
Old bay, salt, pepper, cayenne pepper to season breader
2 cups Buttermilk to "marinate" tomatoes(the ideal time is overnight)
Lump Crab Salad:
1 lb. Lump crabmeat(fresh if possible, more flavor)
1 Red bell pepper, small diced
2 T Fresh cut chives
1/2 cup Mayo
1 T Honey
Juice of 1 lemon
2t Dijon mustard
Dash of Worcestershire Sauce
Dash of hot sauce
Salt and pepper to taste
Salad Garnish:
Mixed baby greens
1 cup Grape tomatoes, halved
1/4 cup Pickled red onions
1/2 cup Grain mustard, yellow mustard and Dijon mustard mix, equal parts each
1 cup salad oil
1/2 cup cider vinegar
1/4 cup honey
Salt and pepper to taste
Method:
Slice the green tomatoes into 1/4 inch thick slices, marinate in buttermilk overnight(if possible). Season seafood breader with salt, pepper, old bay and a TOUCH of cayenne(to taste). Bread tomatoes in breader, re dip in buttermilk and bread again...set aside while bringing a fryer up to 350 degrees(or you can sauté in oil on both sides until golden brown)
Next, mix the crab salad. Make the dressing with mayo, lemon juice, honey, chives, Worcestershire, hot sauce, small diced red peppers and season, taste. When it has your perfect seasoning, GENTLY FOLD in crab meat so you do not break it up until all crab is coated. Set aside...
Next we make the salad for the garnish. Take the baby greens that have been cleaned and toss in the halved grape tomatoes and pickled red onions. Make the vinaigrette by combining the mustard mix, vinegar, honey and seasonings in a bowl with a whisk, slowly drizzle in oil while whisking to form an emulsion. Drizzle some of this dressing in salad and toss, save rest for plate up
Plate up: fry green tomatoes until golden brown, top with crab salad and a little hand formed pile of your mixed green salad(stack all the components). Take a spoon and drizzle mustard vinaigrette around plate for a dipping sauce, ENJOY!!
