Recipe: Fried Green Tomatoes with Crab and Creole Mustard Dressing

FRIED GREEN TOMATOES WITH
CRAB AND CREOLE MUSTARD DRESSING
"Classically Southern fried green tomatoes make a hearty appetizer when topped with jumbo lump crab and a zesty Creole Mustard Dressing."


FOR THE DRESSING:
1/2 cup mayonnaise
1/4 cup plus 2 tablespoons Zatarain's Creole Mustard, divided use
1 tablespoon honey
FOR THE FRIED GREEN TOMATOES:
1/2 cup cornmeal
1/2 cup flour
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon sea salt
2 eggs
4 medium green tomatoes
1/2 cup vegetable oil (for frying), divided use
FOR SERVING:
1/2 cup diced drained roasted red peppers
8 ounces jumbo lump crabmeat
2 green onions, green parts only, thinly sliced on the diagonal

TO PREPARE THE DRESSING:
Mix mayonnaise, 1/4 cup of the Creole mustard and honey in small bowl until well blended. Set aside.

TO PREPARE THE FRIED GREEN TOMATOES:
Mix cornmeal, flour, red pepper and sea salt in shallow dish. Mix eggs and remaining 2 tablespoons Creole mustard in another dish. Set aside.

Cut each tomato into 3 slices, about 1/2-inch thick. Cut each slice in half. Dip tomato slices in egg mixture, allowing excess to drip off. Coat in cornmeal mixture.

Heat 1/4 cup of the oil in large nonstick skillet on medium heat. Fry tomatoes, several slices at a time, 2 to 4 minutes per side, turning once. Drain on paper towels. Keep warm while frying remaining tomato slices. Add remaining 1/4 cup oil as needed.

TO SERVE:
Spoon about 1 teaspoon Creole Mustard Dressing onto each tomato slice. Top with roasted red pepper, crabmeat and green onions. Serve immediately with a drizzle of the remaining Creole Mustard Dressing.

Makes 12 servings (2 appetizers each)
Adapted from source: McCormick