Blue Crab Recipe
Lump crab salad with lemon-caper remoulade atop frisée greens, fried green tomatoes, avocado, tomato oil
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Ingredients
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Crab Salad
Lemon-Caper Remoulade
Fried Green Tomatoes
Assembly
Method
Crab Salad Preparation
- 1
Mix Crab Salad Ingredients
In a medium bowl, combine lump crab meat, mayonnaise, Dijon mustard, lemon juice, chopped chives, salt, and black pepper. Gently fold the ingredients together until well mixed. Be careful not to break up the crab meat too much.
Lemon-Caper Remoulade Preparation
- 2
Prepare Remoulade
In another bowl, mix together mayonnaise, chopped capers, lemon juice, minced garlic, chopped parsley, salt, and black pepper. Stir until well combined and set aside in the fridge to chill.
Fried Green Tomatoes Preparation
- 3
Prepare Coating
Set up a breading station with one bowl containing buttermilk, one bowl with a mixture of cornmeal, flour, salt, and black pepper. Dip each slice of green tomato in buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture until fully coated.
- 4
Fry Tomatoes
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the coated green tomatoes in batches, frying for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.