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CRAB, CORN & TOMATO SALAD
2 Corn on the cob, kernels
removed
1/4 Cup basil, chopped
1/4 Cup red bell pepper,
chopped
4 Tablespoons red onion,
finely chopped
1 lb. Crab meat, chopped
2 Cups cherry tomatoes
Combine all ingredients in a large bowl and mix well.
dres s i ng
1 Tablespoon grated lemon
rind
5 Tablespoons fresh lemon
juice, divided
1 Tablespoon olive oil
1 Teaspoon honey
1/2 Teaspoon Dijon
mustard
1/4 Teaspoon salt
Freshly ground pepper
Combine all ingredients and whisk well. Drizzle dressing
over crab mixture and serve.
FRIED GREEN TOMATOES
& CRAB
1/2 Cup cornmeal
1/2 Cup flour
1/2 Teaspoon cayenne
1/2 Teaspoon salt
4 Medium green tomatoes
2 Eggs
1/2 Cup vegetable oil, for
frying
In a shallow dish, combine cornmeal, flour, cayenne pepper
and salt. Whisk eggs in a separate bowl. Cut each tomato into
½ inch thick slices. Dip tomato slices into egg and then into
the cornmeal mixture.
Heat oil in a skillet and fry tomatoes for 2 minutes on each
side or until golden. Drain on paper towel.
crab sa lad
1 Corn on the cob, cooked,
kernels removed
1 Lime, zested and juiced
1/2 Cup fresh cilantro leaves,
chopped
1 Tablespoon onion, finely
chopped
Salt and pepper to taste
1 Tablespoon olive oil
1/2 lb. Crab meat
In medium bowl combine the corn, lime zest and juice,
cilantro, onion, salt and pepper and olive oil and stir to com-bine.
Fold in the crab meat, cover and refrigerate until ready
to assemble.
Top each fried green tomato with a tablespoon of the crab
salad distributing the crab salad evenly. Serve immediately.