Fried Green Tomatoes with Crab Remoulade

Recipe courtesy of Seeking the South by Rob Newton

Serves 6

Ingredients: 

TOMATOES 

  • 3 large green tomatoes, sliced into 1½-inch steaks (cut from the centers), scraps saved 
  • Kosher salt 
  • 1 cup all-purpose flour 
  • 1 large egg 
  • ¼ cup buttermilk or milk 
  • ½ cup finely ground cornmeal 
  • ½ cup panko 
  • ½ cup canola oil 

 

CRAB REMOULADE 

  • 1 pound jumbo lump crab, best available, picked for shells 
  • 1 cup small-dice red pepper 
  • ½ cup small-dice celery 
  • ½ cup chopped fresh flat-leaf parsley leaves, plus more for garnish 
  • ½ cup mayonnaise (such as Duke's) 
  • 2 tablespoons creme fraiche or sour cream 
  • 2 tablespoons fresh lemon juice, plus wedges for serving 
  • 2 tablespoons capers, drained and crushed with your fingers 
  • 1 tablespoon hot sauce, such as Crystal or Tabasco, plus more for serving 
  • 1 tablespoon prepared horseradish 2 teaspoons whole grain or Creole mustard 
  • 2 teaspoons Cajun seasoning 
  • 1 teaspoon kosher salt 

 

Fried Green Tomatoes with Crab Remoulade

Fried Green Tomatoes with Crab Remoulade

Click image to enlarge

 

Method: 

Season the tomato steaks evenly on both sides with 1 teaspoon salt. 

Get out 3 shallow bowls. Put ½ cup of the flour in one; mix the egg and buttermilk in the second; and combine the cornmeal, panko, and remaining ½ cup flour in the last. Add a large pinch of salt to each bowl and stir to incorporate. Dip the tomato steaks in the flour, then dredge through egg mixture, and finally through the cornmeal mixture. Set the breaded tomatoes on a dry surface until ready to fry. 

Line a baking sheet with paper towels. Heat the oil in a large nonstick skillet or cast-iron pan over medium-high heat until shimmering. Add the tomato steaks to the pan, working in batches if necessary to avoid overcrowding, and cook on one side until nice and evenly browned, 3 to 4 minutes. Flip and cook for another 3 to 4 minutes. Season each side with a pinch of salt as soon as it's flipped. Transfer to the paper towels. Repeat with remaining tomatoes, if necessary.  

Make the crab remoulade: Place the crab in a mixing bowl. 

Finely dice the green tomato scraps until you have about 1 cup. Add the tomato to the crabmeat along with all of the remaining remoulade ingredients. Mix well but gently. 

Serve the crab salad on the fried green tomatoes (they don't need to be piping-hot) with a drizzle of the tomato juices on top and a garnish of reserved parsley leaves. Place lemon wedges and hot sauce on the side.

 

Louisiana Recipes Weekly



 

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