Fried Green Tomato and Crab Salad with Sumac Vinaig

Name: Fried Green Tomato and Crab Salad with Sumac Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola, vegetable or peanut oil; 2 to 3 large green tomatoes, sliced 1/4 to 3/8-inch thick; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup plain white cornmeal; 1/2 cup all-purpose flour; 2 teaspoons Creole seasoning (recommended: Konriko); Baby arugula; Jumbo lump crabmeat; 4 tablespoons champagne vinegar; 2 teaspoons ground sumac, plus more for serving; 1/8 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 6 tablespoons extra-virgin olive oil

Servings: persons

Canola, vegetable or peanut oil
2 to 3 large green tomatoes, sliced 1/4 to 3/8-inch thick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup plain white cornmeal
1/2 cup all-purpose flour
2 teaspoons Creole seasoning (recommended: Konriko)
Baby arugula
Jumbo lump crabmeat
4 tablespoons champagne vinegar
2 teaspoons ground sumac, plus more for serving
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil

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

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Canola, vegetable or peanut oil, 2 to 3 large green tomatoes, sliced 1/4 to 3/8-inch thick, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Fried Green Tomato and Crab Salad with Sumac Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fried Green Tomato and Crab Salad with Sumac Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions