*Photo & post updated September 2011*
Inspiration: I have had this recipe bookmarked since the day that I ran across it last year, just waiting for some green tomatoes to grace my kitchen. Luckily, Brandon’s parents are awesome and stocked us up with a whole heap of amazing produce from their garden the other day, including three gorgeous green tomatoes. Brandon and I both adore them, so we couldn’t wait to use them. In fact, when we are able to grow a garden, I’m not sure how many tomatoes will ever make it past the green stage. They’re just such a fun/unique/delicious ingredient.
What we Loved: This was truly a fantastic supper because there were just so many flavors going on. The tomatoes were tart and sour, with a nutty crust made from hazelnuts and Parmesan; the crab added bright, fresh components to the meal; and the remoulade was rich, creamy, and decadent. As a whole, all of those ingredients combined together for one fabulous meal. We just couldn’t get enough of the sauce, and I was surprised with how well the hazelnut/Parmesan crust worked on the tomatoes. Not only did it adhere well, but it also provided a great, nutty contrast to the sour bite of the fruit.
Tips: I used my low carb version of fried green tomatoes in this recipe. Please look elsewhere or check out Kevin’s site below if you’re looking for a more traditional Southern version.
Fried Green Tomatoes with Crab and Remoulade Sauce
Source: Adapted from Closet Cooking
1 large green tomato, sliced
1/4 – 1/3 cup nut meal (I used hazelnut meal)
1/4 cup grated Parmesan
8 oz crab meat, warmed
Salad greens, if desired (I used baby arugula)
1 batch remoulade sauce (recipe follows)
1. Beat the egg in a shallow bowl. In a second shallow bowl, combine the nut meal and Parmesan.
2. Dip the tomato slices into the egg, then dip them into the nut mixture, patting the mixture onto the tomatoes to fully cover.
3. Heat enough butter in a saute pan over medium heat to coat the bottom of the pan. Add the tomatoes, and let cook for 3-4 minutes, until browned. Flip, and cook for 3-4 minutes more.
4. Plate the tomatoes atop the salad greens, if desired. Top each tomato with some crab and some remoulade sauce.
1/4 cup mayonnaise
1 tablespoon brown mustard
1 tablespoon tomato paste
1 teaspoon horseradish
1 small clove garlic
1 tablespoon lemon juice
1 teaspoon capers
1 small slice onion, chopped
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1. Place all of the ingredients in a food processor, and puree until smooth.