This fried green tomato stack layered with a creamy, tangy crab remoulade is a Southern specialty that is truly sublime. It is the perfect way to shine a light on the end-of-season green tomatoes for an unforgettable appetizer, lunch or dinner. Plate it as a “stack” for the visual restaurant-like appeal, or enjoy it as a more casual plate of single layer fried green tomatoes topped with a crab salad.
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Ingredients and Substitutions
The tomatoes: The key ingredient here is the green tomato. You can use heirloom green tomato varieties that remain green all season, or you can use unripe red tomatoes.
Just be sure they are firm so they can hold up to the frying. The large slicer type of tomato works better than small ones.
The spices: I used a cajun blend based on one of Emeril’s combinations, which I included in the recipe card below. Use your preference of a spice blend and adjust the heat level to your preference
The crab: Fresh crab is best of course, but depending on where you live that may not be realistic. I live in Minnesota now and don’t have access to fresh crab, so I used canned, which worked out well. Just be sure to use lump crab so that it doesn’t dissolve into the mixture.
Buttermilk: Many Southern breading recipes call for buttermilk, but that is not something that the everyday cook regularly stocks in their fridge. I always have sour cream, so I make a substitute buttermilk with 3/4 cup sour cream and 1/4 cup milk or water.
Another quick DIY buttermilk is to add a tablespoon of lemon juice or white vinegar to a cup of milk. Give it a stir and let it sit for about 10 minutes. It’ll get that tangy kick you’re looking for!
Miscellaneous ingredients: Some people don’t like capers, so if you are one of those just leave them out. You could substitute in celery for some crunch if you like.
Living a low carb lifestyle? You can enjoy the crab remoulade as is, and then use this recipe for the low carb fried green tomatoes.
Illustrated Step by Step
Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.
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Fried Green Tomatoes with Crab Salad Remoulade
For the Crab Salad
- 1 ½ cups mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic minced
- ¼ cup capers
- 1 tablespoon creole spice blend can use Old Bay
- 12 ounces lump crab meat 2 small cans
For the Fried Green Tomatoes
- 2 pounds firm green tomatoes
- 1 cup all purpose flour
- 2 eggs
- ¾ cups sour cream
- ¼ cup water
- 2 cups cornmeal
- 4 teaspoons spice blend
- Combine the mayonnaise, mustard, lemon juice, garlic, capers, and spice blend in a medium-size mixing bowl. Mix well. Gently toss in the lump crab meat, taste. And then season with salt and pepper. Cover and refrigerate for at least 1 hour up to overnight.1 1/2 cups mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon garlic, 1/4 cup capers, 1 tablespoon creole spice blend, 12 ounces lump crab meat
- Prepare 3 shallow bowls with the dredging mix. In the first bowl whisk together the flour and 1-2 tsp of spice blend. In the second bowl, use a wire whisk to beat together the eggs, sour cream and water. In the third bowl whisk together the corn meal and 1-2 tsp of spice blend.Slice the tomatoes fairly thickly (~ 1/2-inch). Heat 1/2 cup of the vegetable oil in a large sauté pan over medium-high heat. Dredge the tomatoes first in the flour, coating evenly on both sides and tapping off any excess. Dip them in the egg wash and let the excess drip off. Then dredge in the cornmeal, tapping off any excess. Pan-fry several at a time in the hot oil until golden brown, about 2 minutes on each side. Add more oil to the pan as necessary to fry the remaining tomato slices. Drain on a cooling rack.2 pounds firm green tomatoes, 1 cup all purpose flour, 2 eggs, 3/4 cups sour cream, 1/4 cup water, 2 cups cornmeal, 4 teaspoons spice blend
- Serve either as a stack with the crab salad between each fried tomato or lay out the fried tomatoes individually and top with the crab salad.Serve with hot sauce for people to customize to their preference of spiciness.
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne