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1
Preheat approximately 2-inches oil in large, heavy skillet to 325 degrees F. An electric- fryer can be used.
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2
Sprinkle both sides of tomatoes with salt and pepper.
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3
Combine the cornmeal, flour and Creole seasoning in a shallow dish.
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4
Dredge the tomatoes in the cornmeal mixture and fry until golden brown.
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5
Remove from the oil and drain on paper towels.
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6
For the vinaigrette:
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7
Add the vinegar, sumac, and salt and pepper to a small bowl.
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8
Slowly whisk in the olive oil until combined.
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9
Remove and reserve 4 tablespoons.
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10
In a large bowl, add enough arugula for 4 servings.
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11
Pour the vinaigrette over the arugula and toss.
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12
Divide the arugula on serving plates, arrange 2 to 3 fried green tomatoes on the arugula and top with equal amounts of crabmeat.
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13
Drizzle reserved vinaigrette over the crabmeat and sprinkle with ground sumac.
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14
Serve immediately.
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15
A viewer, who may not be a professional cook, provided this recipe.
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16
The Food Network Kitchens chefs cannot make representation as to the results.
