 | | Directions | 1. Mix mayonnaise, 1/4 cup of the Creole mustard and honey 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 Creole mustard in another dish. 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 Creole mustard mixture onto each tomato slice. Top with roasted red pepper, crabmeat and green onions. Serve immediately with a drizzle of remaining Creole mustard mixture. |
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12
|  | | Ingredients | | - | | 1/2 cup mayonnaise |
| - | | 1/4 cup plus 2 tablespoons Zatarain’s® Creole Mustard, divided |
| - | | 1 tablespoon honey |
| - | | 1/2 cup cornmeal |
| - | | 1/2 cup flour |
| - | | 1/2 teaspoon McCormick® Red Pepper, Ground |
| - | | 1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt |
| - | | 2 eggs |
| - | | 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 greens onions, green parts only, thinly sliced on the diagonal |
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| | Nutrition (per serving) | Calories: 263 Calories
Fat: 19 Grams
Protein: 7 Grams
Cholesterol: 57 Milligrams
Carbohydrates: 16 Grams
Sodium: 464 Milligrams
Fiber: 1 Grams
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