Fried Green Tomatoes with Lump Crab Meat and Citrus Remoulade

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I had never even heard of fried green tomatoes till I came to Atlanta, Georgia! I soon found out, they are a popular appetizer in southern cuisine. The green tomatoes are tart in flavor and harder in texture, than normal red tomatoes, but the prepared dish is delicious! The tomatoes are battered and deep fried till the flour and bread crumbs get crispy. Every chef has a different recipe for the topping. Some serve it as is, others like Chef Kaplan dress it up with crab and remoulade.

You would typically find fried green tomatoes at southern style restaurants only (mostly in Georgia), but now you can make it yourself at home. Chef Jeff Kaplan from the King and Prince Resort in Saint Simons, GA has been generous enough to share his recipe with you! If you like it, make sure to leave a comment below.

Ingredients

  • 3 1/4 inch thick slices green tomato
  • 4 ounces jumbo lump crab meat
  • .6 ounces micro greens
  • 1 cup all purpose flour, seasoned with salt and pepper
  • 4 cups liquid eggs
  • 4 cups panko bread crumbs
  • Citrus Remoulade(recipe to follow)
  • Salt and Pepper to taste

Procedure:

Dredge the green tomato slices in the all purpose flour, and then in the liquid eggs, then the panko bread crumbs. Deep fry at 350 degrees until golden brown. Arrange tomatoes in center of plate, lay crab meat across, garnish with remoulade sauce and microgreens

Citrus Remoulade recipe

  • 1 1/2 egg yolks
  •  .5 tsp prepared horseradish
  • 1/8 cup red wine vinegar
  •  1 oz fresh lemon juice
  • 1 oz fresh lime juice
  • .5 oz minced gherkin
  • .5 tsp minced garlic
  • 1/8 cup whole grain mustard
  • .5 tsp tomato paste
  • .5 tsp paprika
  • .5 tsp chopped fresh chives
  •  .5 tsp cayenne pepper
  • .5 tsp chopped fresh thyme
  • .5 tsp Worcestershire sauce
  • .5 tsp chopped curly parsley
  •  1 tsp sugar
  •  2 cups salad oil
  • Salt and Pepper to taste

Procedure: With a blender, blend together the egg yolks, Worcestershire, citrus juices, tomato paste, red wine vinegar, mustard, garlic, paprika, horseradish and sugar. Once blended slowly drizzle in oil to form an emulsion. Fold in the remaining ingredients and season to taste.

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Sucheta Rawal

Sucheta is an award winning food and travel writer, who has traveled to 50+ countries across 6 continents. She is also the founder and chief editor of Go Eat Give.