Fried Green Tomatoes with Tasso Tartar and Blue Crab


Recipe courtesy of Chef Manny Augello, Jolie Bistro, Lafayette

Serves 6 to 8

  • vegetable oil for frying
  • 2 green tomatoes, peeled, slices1/4-inch thick
  • 1 tablespoon Creole seasoning
  • 1 cup  flour seasoned with 2 teaspoons Creole seasoning
  • 1 cup Panko bread crumbs
  • 2 eggs beaten with 1 cup milk
  • Tasso Tartar I (recipe follows)
  • 1 pound jumbo lump Louisiana crab meat

Tasso Tartar

  • 3 ounces  tasso ham, chopped
  • 1/2 cup chopped shallot
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped celery
  • juice of 1 lemon
  • 1 clove  garlic, crushed
  • 1 cup mayonnaise
  • pinch cayenne
  • 1 teaspoon Creole mustard
  • pinch sugar
  • pinch kosher salt


Fried Green Tomatoes with Tasso Tartare and Crab


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.


Tasso Tartare:

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.




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