Fried Green Tomatoes with Crab & Remoulade Sauce

That Southern classic, fried green tomatoes, makes a hearty appetizer when topped with jumbo lump crab and a Remoulade sauce.

Makes 12 (2 appetizer) servings.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients

2 tablespoons mayonnaise

1/4 cup plus 2 tablespoons ZATARAIN'S® Remoulade Sauce, divided

1/2 cup cornmeal

1/2 cup flour

1/2 teaspoon ground red pepper

1/2 teaspoon sea salt

2 eggs, lightly beaten

4 medium green tomatoes

1/2 cup vegetable oil (for frying)

1/2 cup diced drained roasted red peppers

8 ounces jumbo lump crabmeat

2 green onions, green parts only, thinly sliced on the diagonal

Directions

1. Mix mayonnaise and 1/4 cup of the Remoulade Sauce in small bowl until well blended. Set aside. Mix cornmeal, flour, red pepper and sea salt in shallow dish. Mix eggs and remaining 2 tablespoons Remoulade Sauce in another dish until well blended. 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.

2. 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.

3. To serve, spoon about 1 teaspoon Remoulade Sauce mixture onto each tomato slice. Top with roasted red pepper, crabmeat and green onions. Serve immediately with a drizzle of remaining Remoulade Sauce mixture.

Nutritional Info per 1 serving


Calories: 201	Sodium: 279


Fat: 13	Carbohydrates: 14


Cholesterol: 55	Fiber: 1


Protein: 7