Green Tomatoes with Jumbo Lump Crab Meat
Recipe courtesy of Allison Cousins
Marinate green tomato slices in Cousins Spinach Vinaigrette in a ziplock bag for 1 hour.
Grill or broil tomatoes until slightly brown until tender not mushy. Top each slice with lump crabmeat and 1 tablespoon Cousins Creole Tomato Salad Dressing. Garnish with green onion tops.