Fried Green Tomatoes with Tasso Tartar and Blue Crab
Recipe courtesy of Chef Manny Augello, Jolie Bistro, Lafayette
Serves 6 to 8
Click image to enlarge.
Heat oil to 350ºF.
Sprinkle tomato slices with Creole seasoning. Coat with seasoned flour, then egg wash, then panko. Fry in vegetable oil until golden, turning once. Drain on paper towels.
Place tasso, vegetables, lemon juice, and garlic in a food processor; process until smooth. Scrape mixture into a small mixing bowl; fold in mayonnaise, cayenne, mustard, sugar, and salt. Makes 2 cups.
To serve top each round of tomato with crab salad, drizzle with tartare.