Fried Green Tomato “Caprese” with Crab, Watermelon, and Arnold Palmer Vinaigrette

Photo by Jennifer Hitchcock

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4 servings

  • 1 pound jumbo lump blue crab meat, checked for shells
  • 2 cups seeded and diced watermelon
  • Few handfuls basil, chiffonade
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 3 cups flour
  • 3 firm green tomatoes
  • 2 cups buttermilk
  • Vegetable oil for frying
  • ¼ cup thinly sliced fresh chives
  • Arnold Palmer Vinaigrette
  • 2 cups unsweetened brewed black tea
  • ½ cup fresh lemon juice
  • 3 sprigs fresh mint
  • 2 tablespoons honey

Make the vinaigrette:

  1. In a saucepan over medium heat, combine tea, lemon juice, and mint. Cook until just reduced by half, 5 to 10 minutes. Strain mixture into a bowl and stir in honey. Set aside.

Prepare the crab salad:

  1. In a mixing bowl, combine crab, watermelon, and basil.
  2. In a small bowl, whisk lime with oil and salt and pepper. Pour over crab-watermelon mixture and toss carefully, just to coat. Season with salt and pepper.

Bread and fry the tomatoes:

  1. In a shallow dish, season flour lightly with salt and pepper.
  2. Cut tomatoes into 1/2-inch-thick slices and season both sides with salt and pepper. Place in a bowl and cover with buttermilk. Remove from buttermilk, season with salt and pepper, and dredge in seasoned flour. Repeat the process for all tomato slices and set aside on a plate.
  3. Fill a large cast-iron skillet with vegetable oil to a depth of 2 inches and heat to 350 degrees. When oil is hot, in batches if necessary, carefully slide coated tomatoes into oil and fry until golden brown, about 3 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper.
  4. Top fried green tomatoes with watermelon-crab salad and drizzle with vinaigrette. Garnish with chives.
  • From chefs Andrew Ticer and Michael Hudman of Andrew Michael Italian Kitchen in Memphis, Tennessee

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