A Family Staple: Fried Green Tomatoes topped with Crabmeat Remoulade
This recipe has been part of family gatherings at my house forever, so when we started the Tomato Seasonal Menu at Backstreet, I asked Hugo to put it on the menu. This is a dish that really speaks to my Gulf Coast culinary roots. It is a great appetizer for any party or beginning to any meal. The fried green tomatoes are also part of another classic Backstreet dish — Fried Green Tomato Salad — comprised of fried green tomatoes on a bed of lightly dressed arugula, sliced grilled portabella mushrooms, fresh cherry tomatoes, pecans and crumbled blue cheese. - Tracy Vaught
Makes 16 pieces
4 medium green tomatoes, cut into ½-inch thick slices
2 cups dried breadcrumbs
1 tsp coarse kosher salt
1 tsp freshly ground black pepper
½ tsp paprika
¼ tsp cayenne pepper
1 tsp dried oregano, crumbled
2 cups grated parmesan cheese
3 whole eggs
¼ cup whole milk
¼ cup corn oil
Place tomato slices on a sheet pan lined with paper towels. Season each side of each tomato with salt and freshly ground black pepper. Set aside.
Combine breadcrumbs, salt and freshly ground black pepper, paprika, cayenne and oregano in a shallow bowl. Stir in the parmesan cheese. In another bowl, whisk together eggs and milk; set aside. Dip each tomato slice in the egg wash; then dredge in the breadcrumb mixture. Shake off excess after each stage. Return coated tomatoes to the sheet pan.
Preheat large non-stick pan over medium-high heat with oil 2 minutes. Pan-fry each green tomato until golden brown, 1 minute per side. Transfer to another sheet pan lined with paper towels.
Serve topped with Crabmeat Remoulade.
Crabmeat Remoulade
The bold flavors of the remoulade intensify the more the ingredients are mashed. After chopping the capers and piquillo peppers, firmly press down on each ingredient with the side of the knife to extract as much of the ingredients’ juices and flavors before adding it to the bowl.
Serves 8
2/3 cup mayonnaise
¼ cup capers, finely chopped
2 jarred piquillo peppers, finely chopped
¼ tsp paprika
Pinch cayenne pepper
1 tsp chopped garlic
¼ cup chopped parsley
1 lb fresh jumbo lump crabmeat
Place all of the ingredients except the crabmeat in a bowl and combine well, using a spatula to mash and then mix everything together. Fold in the crabmeat. Refrigerate until ready to serve.