Heart Healthy from WakeMed Heart Center

Fried Green Tomato Shrimp and Crab Stack

October 2, 2014 |

Recipe courtesy of Chef Leslie Gause, Inlet View Bar and Grill
as seen on episode “Brunswick Shrimp”, season 4


  • 4 green tomatoes
  • 2 cups all purpose flour
  • 1 cup buttermilk
  • 2 cups cooked small shrimp, peeled and deveined
  • 2 cups lump crabmeat
  • ½ cup diced red onion
  • ½ cup of mayonnaise or Monk sauce
  • ½ cup chopped cilantro
  • ½ cup sweet corn
  • 2 pinches of Old Bay Seasoning
  • Vegetable oil for frying

For the tomatoes:
Slice tomatoes into ½ inch thick slices. Dip each slice in buttermilk, then dredge in flour seasoned with salt and pepper. Fry the tomato slices in hot until until golden brown and crispy.

For Seafood mixture:
In a large bowl gently combine shrimp, crabmeat, corn, red onion, cilantro, Old Bay and mayonnaise. Note – if using Monk sauce omit the Old Bay seasoning. Season to taste with salt and pepper.

To make the stacks place one fried green tomato slice on a plate, mound seafood on tomato slice then top with a second tomato slice. You can continue stacking tomatoes and seafood as high as you like.

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Category: Recipes

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  1. Seafood Sightings: May 14, 2015 | Mariner's Menu | May 14, 2015
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