FRIED GREEN TOMATO “CAPRESE” WITH JUMBO LUMP BLUE CRAB, WATERMELON, AND ARNOLD PALMER VINAIGRETTE
INGREDIENTS
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1 pound jumbo lump blue crab meat
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2 cups watermelon, seeded and medium diced
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Basil, lots of it, chopped chiffonade
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Juice of 1 lime
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2 tablespoons olive oil
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Kosher salt and freshly ground black pepper
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3 cups flour
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3 firm green tomatoes
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2 cups buttermilk
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Vegetable oil for frying
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¼ cup thinly sliced fresh chives
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Arnold Palmer Vinaigrette
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2 cups unsweetened brewed black tea
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½ fresh lemon juice
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3 sprigs fresh mint
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2 tablespoons honey
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