Without a doubt, red ripe tomatoes signify the best of summer. It's been said many times before, but a tomato sandwich on white bread with mayo, salt and pepper could possibly be the best thing in the world. Just like the song says, "What'd life be without homegrown tomatoes?"
A red ripe tomato topped with some chilled Big T crab dip makes for a tasty snack. To shake things up a bit, why not a fried green tomato topped with Big T? I picked up a few green tomatoes at a roadside stand last week after seeing friend and fan, Felicia Wheeler's tomato creation on Facebook. Felicia had the right idea so I couldn't resist making them too! After she covered her fried green tomato with crab dip, she also put a homemade remoulade sauce on top....YUM! Thank you for getting creative with the dip and being such a big supporter Felicia!
It couldn't be any easier to whip these up yourself. Here's the lowdown:
1 large egg, slightly beaten
1/2 cup buttermilk
1/2 cup flour
1/2 cup cornmeal
3 green tomatoes, 1/3 inch slices
You will need three bowls for this quick procedure. Combine egg and buttermilk in one bowl. I like to salt and pepper this mixture also. In a separate bowl, combine 1/4 cup flour, cornmeal, salt and pepper. In the third bowl, place the remaining 1/4 cup flour. Dredge the tomato slices in the flour, dip in egg mixture and then dredge in the cornmeal mixture. In a cast-iron skillet, heat 1/4 to 1/2 inch oil to around 375 degrees. In batches, drop the tomatoes into the hot oil and cook for around 2 minutes on each side or until golden. Drain the tomatoes on paper towels. Let the tomatoes cool slightly and then top with a spoonful of Big T Crab dip (jalapeno or original). Place the tomatoes on a cookie sheet and heat under your oven's broiler until the cheese in the crab dip is melted and looks golden brown. Top with a 1/2 slice of bacon and a few basil leaves. Enjoy!!