Eat Evolved


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Crab and fried green tomato salad

May 26th, 2012 at 21:32

Today, thanks to my in-laws borrowing the preschooler for the day, we got a lot of work done around the house. For the couple of hours before they took her off on a grand adventure, I took her to the farmer’s market. At one booth, four lovely green tomatoes glowed at me like the Holy Grail of produce. I had to buy them. I knew my husband was at home chopping and stacking firewood in 90-degree weather (because really, what better time to do it?) and he’d be working up an appetite. But he’d also be hot and sweaty and wouldn’t want to eat anything hot or heavy. I recalled a fried green tomato and dungeness crab appetizer at a restaurant we’d gone to in Seattle, and I knew we had a couple of cans of crabmeat in the fridge. An idea was born.

First, since I’d just bought a bunch of cool new oils, I decided that I wanted a mayonnaise-based crab salad. First, I drained a one-pound can of wild-caught crabmeat, to which I added three diced stalks of celery and half a diced green bell pepper (red or yellow would make the salad more colorful). Stir in a tablespoon of lemon juice, a teaspoon of salt, pepper to taste, and a bit of Old Bay if you like. I made my homemade mayonnaise with some avocado oil along with the safflower and olive oil. I used four rounded tablespoons of mayo in the salad, and finally added a few healthy glugs of Tabasco sauce. And back into the fridge it went.

For the fried green tomatoes, I didn’t mess with perfection. I used the wonderful recipe from Paleo Comfort Foods, altering it only to use a different kind of chili pepper, since I didn’t have chipotle. Just look at those beauties!


To plate it, just pile your crab salad on top of whatever greens and veggies you prefer, then put the fried green tomato slices around it. I put some chèvre crumbles on the tomatoes because I’m not dairy-averse, but it would be delicious without them.


  • Shannon

    Looks delicious! 

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