Fried Green Tomato Crab And Ham Sandwich Recipes

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FRIED GREEN TOMATOES



Fried Green Tomatoes image

Though fried green tomatoes are commonly thought of as a Southern staple, they were actually an invention of 19th-century Northern farmers who would pick the remaining green tomatoes from their vines before first frost.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes about 20

Number Of Ingredients 6

4 large, firm green tomatoes, cut crosswise into 1/2-inch-thick slices
Coarse salt and freshly ground pepper
1 cup yellow cornmeal, preferably stone ground
1/2 teaspoon bittersweet pimenton (smoked Spanish paprika), optional
2 large eggs
1/2 cup vegetable oil, for frying

Steps:

  • Season tomatoes with salt and pepper. Mix together cornmeal and pimenton in a bowl. Lightly beat eggs in another bowl.
  • Heat oil in a skillet over medium heat. Dip tomatoes in egg, and dredge in cornmeal mixture. Working in batches, fry tomatoes in a single layer until golden brown, about 3 minutes per side. Let drain on a paper-towel-lined plate.

CRAB CAKE AND FRIED GREEN TOMATO SLIDERS



Crab Cake and Fried Green Tomato Sliders image

Two summer favorites join forces in these superlative sliders: crab cakes and fried green tomatoes. While the crab cakes cook in the oven, green tomatoes are breaded and fried. A creamy homemade remoulade spread pulls together these crispy, juicy bites.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 9 sliders

Number Of Ingredients 31

1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage
3/4 cup panko
1/4 cup mayonnaise
2 tablespoons chopped chives
1 teaspoon Dijon mustard
1 teaspoon seafood seasoning, such as Old Bay
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Softened unsalted butter, for the baking sheet
1/2 cup mayonnaise
2 tablespoons parsley leaves, finely chopped
1 tablespoon Dijon mustard
2 teaspoons capers, chopped
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
Pinch cayenne pepper
1 clove garlic, grated
Juice of 1/2 lemon
Kosher salt
Vegetable oil, for frying
1/3 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Kosher salt
2 large eggs
1 1/2 cups panko
3 small green tomatoes, sliced into 9 rounds (see Cook's Note)
One 10-ounce package sweet slider buns
Store-bought pickled red onions, for serving
Bibb lettuce, torn into bite-size pieces, for serving

Steps:

  • For the crab cakes: Gently fold together the crabmeat, panko, mayonnaise, chives, Dijon, seafood seasoning, lemon zest and juice, 1 teaspoon salt and 1 teaspoon black pepper in a large bowl. Refrigerate the crab mixture for 30 minutes to firm up; this allows the panko to absorb some of the liquid, helping the crab cakes bind together.
  • For the remoulade: Meanwhile, combine the mayonnaise, parsley, Dijon, capers, hot sauce, Worcestershire, paprika, cayenne, garlic, lemon juice and 1 teaspoon salt in a medium bowl and mix until combined. Cover and refrigerate until ready to use.
  • For the crab cakes: Preheat the oven to 450 degrees F. Lightly grease a baking sheet with butter.
  • Scoop 1/3-cup mounds of the crab mixture, pat into 1-inch-thick patties and place on the prepared baking sheet. You should have 9 patties. Bake until golden around the edges and heated through, about 205 minutes.
  • For the fried green tomatoes: Meanwhile, heat 1/2 inch of oil in a large Dutch oven or skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels or set a wire rack inside a rimmed baking sheet.
  • Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk the eggs in another shallow dish. Put the panko in a third shallow dish. Dip each tomato slice in the flour, then egg, then panko.
  • Fry the green tomatoes, flipping, until golden, 3 to 5 minutes. Transfer to the prepared plate or rack.
  • For serving: Split the slider buns. Put a fried green tomato on each bottom bun. Spoon some remoulade over each, add a crab cake and top with pickled red onions and Bibb lettuce. Close the sliders with the top buns.

FRIED GREEN TOMATO SANDWICHES



Fried Green Tomato Sandwiches image

This is one of my favorite quick-fix suppers. I'm sure a lot of people have never tried fried green tomatoes, but they're yummy.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 sandwiches.

Number Of Ingredients 7

1/4 cup all-purpose flour
1/4 teaspoon each garlic powder, salt, pepper and paprika
3 medium green tomatoes, sliced
12 bacon strips
12 slices sourdough bread, toasted
6 slices provolone cheese
Leaf lettuce, mayonnaise and Dijon mustard

Steps:

  • In a shallow dish, combine flour and seasonings; dip tomatoes in the mixture and set aside. In a large skillet, cook bacon over medium heat until crisp. , Remove to paper towels to drain. In the drippings, cook tomatoes for 2 minutes on each side; drain on paper towels. , Place six slices of toast on a baking sheet. Layer with three tomato slices, two bacon strips and a cheese slice. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted. Top with lettuce if desired. , Spread mayonnaise and mustard on remaining toast if desired; place over lettuce.

Nutrition Facts : Calories 562 calories, Fat 36g fat (15g saturated fat), Cholesterol 50mg cholesterol, Sodium 1076mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

QUICK FRIED GREEN TOMATOES



Quick Fried Green Tomatoes image

"My grandmother came up with her own version of fried green tomatoes years ago. Our family loves it," says Melanie Chism of Coker, Alabama. "It's a traditional taste of the South that anyone anywhere can enjoy!"

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 6-8 servings.

Number Of Ingredients 5

4 medium green tomatoes
1 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
3/4 cup cornmeal
1/2 cup vegetable oil

Steps:

  • Slice tomatoes 1/4 in. thick. Sprinkle both sides with salt and lemon-pepper. Let stand for 20-25 minutes. Coat with cornmeal. In a large skillet, heat oil over medium heat. Fry tomatoes for 3-4 minutes on each side or until tender and golden brown. Drain on paper towels. Serve immediately.

Nutrition Facts :

FRIED GREEN TOMATO, CRAB AND HAM SANDWICH



Fried Green Tomato, Crab and Ham Sandwich image

Provided by R. W. Apple Jr.

Categories     appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 17

16 small (golf-ball size) green tomatoes
6 large eggs
4 tablespoons heavy cream
Salt and freshly ground black pepper
2 cups stone-ground yellow corn meal
1 cup vegetable oil
1 1/4 teaspoon Old Bay seafood seasoning
1/3 cup mayonnaise
1 tablespoon Dijon mustard
Juice of 1 lemon
1 teaspoon finely chopped parsley
1 tablespoon finely chopped red bell pepper
1/4 teaspoon baking powder
1 pound jumbo lump crab meat
1/3 cup all-purpose flour, plus extra for dusting
Basil Sauce
4 tablespoons finely diced Smithfield ham

Steps:

  • Trim and discard the ends of the tomatoes, and halve tomatoes horizontally. In a medium mixing bowl combine 4 of the eggs, heavy cream and salt and pepper to taste. Mix until well blended. Dip tomato halves in egg mixture, turning to coat completely, then dust well with corn meal.
  • In a large heavy skillet over medium-high heat, heat 1/2 cup of the oil until sizzling. Add tomato halves, and fry until golden brown on each side, about 1 minute a side. Remove from heat, and drain on paper towels.
  • In a large bowl combine the remaining 2 eggs, Old Bay seasoning, mayonnaise, mustard, lemon juice, parsley, red pepper and baking powder. Stir until well blended. Gently fold in the crab meat without breaking up the lumps of meat. Sprinkle with 1/3 cup of flour, and fold until just blended.
  • In a clean skillet over medium-high heat, heat the remaining 1/2 cup of oil until sizzling. Divide crab meat mixture into 16 cakes about the same diameter as the tomato halves (about 2 1/2 tablespoons each). Lightly dust each cake with flour, and drop into hot oil. Fry until golden brown on each side, about 1 minute a side.
  • To assemble, pour a small pool of Basil Sauce on each of eight serving plates. Place two fried green tomato halves in each pool. Top each tomato half with a crab cake, then with another fried tomato half. Garnish with a sprinkling of diced ham, and serve immediately.

Nutrition Facts : @context http, Calories 650, UnsaturatedFat 36 grams, Carbohydrate 43 grams, Fat 45 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 1056 milligrams, Sugar 11 grams, TransFat 0 grams

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