Cool, creamy and succulent seafood salad is served with thick slices of crisp golden brown fried green tomatoes. This is a masterful pairing of contrasting flavors and textures.
1 cup seasoned cornmeal
1⁄2 cup Japanese bread crumbs
1⁄2 tsp. cayenne pepper
6 green tomatoes, thickly sliced
1⁄2 cup mayonnaise
3 tbsp. dijon mustard
2 tsp. capers, chopped
3 tbsp. mixed fresh herbs, minced
2 tbsp. fresh lemon juice
2 lb. mixed seafood (shrimp, calamari, surimi, scallops), cooked
Corn oil, as needed
Mixed greens, as needed
Cherry tomatoes, for garnish
1. Combine cornmeal, flour and cayenne. Dredge tomato slices in flour, lay on sheet pan, and chill at least 30 min.
2. Combine mayonnaise, mustard, capers, herbs and lemon juice. Fold in seafood. Season and chill until needed.
3. In large skillet, heat oil and fry tomatoes until brown. Serve on greens, top with 1⁄2 cup of seafood salad, and garnish.