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
Combine Ingredients
In a mixing bowl, gently fold together the lump blue crab meat, finely chopped celery, red onion, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Be careful not to break up the crab meat too much.
Lemon-Caper Remoulade Preparation
- 2
Mix Remoulade
In a separate bowl, whisk together the mayonnaise, chopped capers, lemon juice, minced garlic, Dijon mustard, parsley, salt, and black pepper until well combined. Adjust seasoning to taste.
Fried Green Tomatoes Preparation
- 3
Prepare Breading Station
Set up a breading station with three shallow dishes: one with flour mixed with salt and pepper, one with beaten eggs, and one with cornmeal.
- 4
Bread and Fry Tomatoes
Dip each sliced green tomato in flour, then into the egg wash, and finally coat with cornmeal. Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded tomatoes until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
