| Amount |
Ingredient |
| Ingredients |
|
| 1 1/2 |
cups mayonnaise |
| 2 |
teaspoons Creole mustard |
| 2 |
tablespoons fresh lemon juice |
| 1/4 |
cup Florida onion, chopped |
| 2 |
tablespoons fresh Florida flat-leaf parsley, chopped |
| 2 |
tablespoons Florida green onions (green part only, finely chopped |
| |
salt to taste |
| |
freshly ground black pepper to taste |
| |
Florida hot sauce to taste |
| 1 |
pound Florida lump crabmeat |
| 2 |
pounds Florida green tomatoes, trimmed and cut into 1/2-inch-thick slices |
| |
salt to taste |
| |
freshly ground black pepper to taste |
| |
Florida hot sauce to taste |
| 3/4 |
cup vegetable oil |
| 1 1/4 |
cup all-purpose flour |
| 3/4 |
cup yellow cornmeal |
| 3/4 |
cup Florida buttermilk |
| 2 |
Florida eggs, lightly beaten |
| 4 |
cups Florida salad greens |
Preparation
Combine mayonnaise, mustard, lemon juice, onion, parsley and green onions in a bowl and stir to blend. Season with salt, pepper and hot sauce. Add crabmeat and gently toss to coat evenly. Cover and refrigerate. Season the tomato slices with salt and pepper. Heat the oil in a large skillet over medium heat. Put the flour in a shallow bowl and the cornmeal in another shallow bowl. Combine the buttermilk and eggs in another bowl. Dredge the tomatoes in the flour, coating evenly on both sides, shaking off excess flour. Dip tomatoes in the egg and buttermilk mixture, coating evenly. Dredge them in the cornmeal, coating evenly, shaking off excess cornmeal. Add the tomatoes to the hot oil and fry until golden brown, about 2 minutes on each side. Drain on paper towels. Arrange greens in center of plate and top with fried green tomato slices and crabmeat mixture. Serve immediately.
Yield
8 servings
Nutritional Value Per Serving
Nutritional Value Per Serving: Calories 405, Calories From Fat 317, Total Fat 35g, Saturated Fat 4g, Cholesterol 127mg, Total Carbohydrate 8g, Protein 14g, Omega 3 Fatty Acid 0.22.
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