Fiery Crab-Topped Crispy Tomatillos

Ingredients

1/2 cup slivered red onion
1 large or 2 small red Fresno chiles, seeded and sliced into thin rings
1/3 cup Phillips Pineapple Sweet Chili Sauce
3 Tbsp. seasoned rice vinegar

1/4 cup mayonnaise
2 tsp. Phillips Seafood Seasoning
3 Tbsp. lemon juice
2 Tbsp. Phillips Cocktail Sauce
8 oz. Phillips Crab Meat, lump

6 large tomatillos, tops and ends trimmed then sliced half inch thick
1 large egg, lightly beaten
1/3 cup water
1 cup cornmeal
1 cup panko
1 Tbsp. Phillips Blackening Seasoning
1/2 cup all-purpose flour
2 cups vegetable oil for frying

frisée or micro greens for top

Cooking Instructions

• Mix onion, Fresno chiles, sweet chili sauce and vinegar in small saucepan over medium low heat. Bring to a simmer. Simmer 1 minute, remove from heat and cool completely (can be made ahead, if desired).
• Mix mayonnaise, seafood seasoning, lemon juice and cocktail sauce. Drain crab meat and pat dry with paper towels, then gently fold crab into sauce until coated.
• In one bowl, whisk egg and water. In a separate bowl, mix cornmeal, panko and blackening seasoning. Add flour to a separate bowl or bag.
• Dredge tomatillo slices in flour. Dip into the egg wash, then the cornmeal mixture, pressing to coat well. Coat all tomatillo slices and place on paper towels in preparation for frying.
• Heat an inch of oil to 360 degrees F in a skillet. Fry tomatillos 1-2 minutes or until golden brown and crisp, then drain fried tomatillos on a rack or on paper towels.
• Top fried tomatillo slices with crab mixture, frisee/microgreens, some of the sweet chili-pickled onions/Fresnos and serve.

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