This dish represents the salad course for this feast. Nothing is more Southern than Fried Green Tomatoes. Topping it with Crabmeat Remoulade takes this dish over the top.
Remoulade
1 1/2 cups mayonnaise
2 teaspoons Creole mustard
2 tablespoons fresh lemon juice
1/4 cup onions, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons green onions, finely chopped, green parts only
Creole seasoning and hot sauce, to taste
1 pound lump crabmeat, picked through for shells
Combine the mayonnaise, mustard, lemon juice, onions, parsley's nd green onions in a bowl and stir to blend. Season with Creole seasoning and hot sauce. Add the crabmeat and gently toss to coat evenly. Cover and refrigerate.
Tomatoes
2 pounds green tomatoes, trimmed and cut crosswise into 1/2-inch thick slices
Creole seasoning, to taste
3/4 cups canola oil for deep-frying
1 1/3 cups all-purpose flour
3/4 cup yellow cornmeal
3/4 cup buttermilk
2 eggs, lightly beaten
4 cups baby salad greens
Season the tomato slices with Creole seasoning. Heat the oil in a large skillet over medium heat. Put the flour in a shallow bowl and the cornmeal in another shallow bowl. Combine the buttermilk and eggs in another bowl. Dredge the tomatoes first in the flour, coating evenly on both sides, and shaking off the excess flour.
Then dip them in the egg wash, coating evenly. Dredge in cornmeal. Add the tomatoes, 3 to 4 at a time, to the hot oil and fry until golden browns about 2 minutes on each side.
Drain on paper towels and repeat with the remaining tomatoes. To assemble, arrange equal amounts of the greens in the center of 6 salad plates. Top with fried green tomatoes and the crabmeat mixture. Serve immediately.
Enjoy!!!
Good Cooking, Good Eating and Good Living!!!
