Fried Green Tomato & Crab salad

Ingredients
Oil for Frying
4 Green Tomatoes (cut 1/4-inch thick)
Salt and freshly Ground Pepper to taste
2 cups Flour
1/4 teaspoon Cayenne
1/2 teaspoon Paprika
4 eggs (beaten)

For Yogurt Dressing
1 cup greek yogurt
2 tbsp. fresh dill, minced
1 tbsp. fresh lemon juice
salt
pepper

For Crab Salad
1 lb. jumbo lump crab meat
1/4 cup fresh mint minced
1 small tomato, small dice
1/4 cup scallions (sliced thinly) or chives
1/2 tbsp. Jalapeño (seeded and minced) optional
juice and zest of 1 lime
2 tbsp. olive oil
1/2 cup frozen corn, thawed
salt and pepper

Cooking Tools

Deep fryer

2 rimmed baking dish for dredging

Sheet pan lined with paper towels

Directions
In a deep fryer, preheat your oil to 350 degrees. Season the sliced tomatoes on both sides with salt and set aside on a paper towel-lined plate for 10 minutes. In a rimmed baking dish, whisk together the flour, cayenne and paprika and season with salt and pepper. Place the beaten eggs and flour in separate rimmed baking dishes.
Dredge the tomatoes in the seasoned flour, followed by the eggs then flour again, shaking off any excess. Add 3 to 4 tomatoes at a time to the fryer filled with canola oil, cooking until golden brown and crisp, 2 to 3 minutes. Remove to sheet pan lined with paper towels to absorb excess oil. Serve with the yogurt dressing and crab salad.

Direction For the Yogurt Dressing: Whisk together all ingredients and refrigerate until ready to use.
For the Crab Salad: Gently stir together all ingredients and yogurt dressing and season with salt and pepper. Refrigerate until ready to use.
Assemble fried green tomato and crab salad in alternating layer.  serve immediately.
Serves 4