Fried Green Tomato and Crab Salad with Sumac Vinaigrette

Ingredients

• 4 servings baby arugula 
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 4 tablespoons champagne vinegar 
• 2 teaspoons creole seasoning (recommended: Konriko)
• 0.5 cup flour all-purpose
• 2 teaspoons ground sumac plus more for serving
• 0.1 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 4 servings lump crab meat 
• 6 tablespoons olive oil extra-virgin
• 4 servings vegetable oil; peanut oil preferred 
• 2 large to 3 tomatoes green sliced
• 0.5 cup cornmeal plain white

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Preheat approximately 2-inches oil in large, heavy skillet to 325 degrees F. An electric- fryer can be used.
2. Sprinkle both sides of tomatoes with salt and pepper.
3. Combine the cornmeal, flour and Creole seasoning in a shallow dish. Dredge the tomatoes in the cornmeal mixture and fry until golden brown.
4. Remove from the oil and drain on paper towels.
5. Add the vinegar, sumac, and salt and pepper to a small bowl. Slowly whisk in the olive oil until combined.
6. Remove and reserve 4 tablespoons. In a large bowl, add enough arugula for 4 servings.
7. Pour the vinaigrette over the arugula and toss. Divide the arugula on serving plates, arrange 2 to 3 fried green tomatoes on the arugula and top with equal amounts of crabmeat.
8. Drizzle reserved vinaigrette over the crabmeat and sprinkle with ground sumac.
9. Serve immediately.