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Fried Green Tomatoes with Crabmeat Rémoulade

Fried Green Tomatoes with Crabmeat Rémoulade
Fried Green Tomatoes with Crabmeat Rémoulade

Recipe courtesy of Marcelle Bienvenu of Louisiana Cookin' and The Times-Picayune. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.

 

Makes 6 servings.

 

Rémoulade:

1 1/2 cups mayonnaise

2 teaspoons Creole mustard

2 tablespoons fresh lemon juice

1/4 cup chopped onions

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons finely chopped green onions (green part only)

salt, freshly ground black pepper, and hot sauce, to taste

1 pound lump crabmeat, picked over for shells and cartilage

 


Directions:

Combine the mayonnaise, mustard, lemon juice, onions, parsley, and green onions in a bowl and stir to blend. Season with salt, pepper, and hot sauce. Add the crabmeat and gently toss to coat evenly. Cover and refrigerate.

 

Fried Green Tomatoes:

2 pounds green tomatoes, trimmed and cut crosswise into 1/2-inch-thick slices

salt and freshly ground black pepper, to taste

3/4 cup vegetable oil for deep-frying

1 1/4 cup all-purpose flour

3/4 cup yellow cornmeal

3/4 cup buttermilk

2 eggs, lightly beaten

4 cups baby salad greens

                       

Directions:

Season the tomato slices with the
salt and pepper. Heat the oil in a large skillet over medium heat. Put the flour in a shallow bowl and the cornmeal in another shallow bowl. Combine the buttermilk and eggs in another bowl. Dredge the tomatoes first in the flour, coating evenly on both sides, and shaking off any excess flour.

 

Then dip them in the egg and buttermilk mixture, coating evenly. Then dredge them in the cornmeal, coating evenly and shaking off any excess cornmeal. Add the tomatoes, 3 or 4 at a time, to the hot oil and fry until golden brown, about 2 minutes on each side.

 

Drain on paper towels and repeat with the remaining tomatoes. To assemble, arrange equal amounts of the greens in the center of 6 salad plates. Top with fried green tomatoes slices and the crabmeat mixture. Serve immediately. 

 

Pair with: A Marco Negri Moscato will do nicely here.

 


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This recipe is part of our new partnership with Louisiana Cookin'
magazine. If you subscribe to Louisiana Cookin' with the promotion code
wwoz09, they will donate $5 of your subscription fee to WWOZ.


 

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