Fried Green Tomatoes with Crab Remoulade

3 Fried green tomatoes topped with crab salad and a side of red sauce.

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5 from 2 votes

Fried Green Tomatoes with Crab Remoulade

Southern fried green tomatoes topped with a creamy mayonnaise-based crab salad remoulade.

Prep Time20

Cook Time5

Course: Appetizer, dinner, Lunch

Cuisine: American

Meat & Poultry: fish

Servings:

Calories: 95kcal

Author: Dorothy Stainbrook

Equipment

Ingredients

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

Instructions

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.

Notes

Emeril’s spice blend:

1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne

Alternatively, use Old Bay seasoning and serve with a bottle of hot sauce for those who like spice and heat.

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