Fried Green Tomatoes with Crab Salad and Chive Remoulade

Serves: 0 | Prep time: minutes

Directions

Crab Salad Whisk together the mayonnaise, mustard, lime juice, paprika, cayenne and salt and pepper to taste in a large bowl. Add the crab and chives and gently mix to combine. Cover and refrigerate for at least 30 minutes before serving. Fried Green Tomatoes Line a large platter or baking sheet with paper towels and set aside. Season the tomatoes on both sides with salt and pepper. Spread the cornmeal onto a large platter or baking sheet and season with salt and pepper. Dredge the tomatoes on both sides in the cornmeal and tap off the excess. Heat 1/2 of the oil in a large nonstick baking sheet over medium-high heat until almost smoking. Fry the tomatoes in batches, making sure not to crowd the pan until golden brown on each side, about 2-3 minutes per side. Remove with a slotted spoon to the platter lined with paper towels. Repeat, adding more oil when needed. Top each tomato with a dollop of crab salad and garnish with a few chopped chives. Brought to you by KentuckyDerbyParty.com

Ingredients

• Crab Salad
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• Juice of 1 fresh lime
• 2 tablespoons sweet paprika
• 1/2 teaspoon cayenne pepper
• Salt and freshly ground black pepper
• 1 1/2 pound jumbo lump crab meat, picked over
• 1/4 cup finely chopped fresh chives, plus extra for garnish
• Fried Green Tomatoes
• Sixteen 1/2-inch thick slices green tomatoes (approximately 6 green tomatoes)
• Salt and freshly ground black pepper
• 1 cup vegetable or canola oil
• 2 cups yellow cornmeal

Submitted by BizGirl online at
http://bestpartyever.com/recipes/show/151-Fried-Green-Tomatoes-with-Crab-Salad-and-Chive-Remoulade

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