Lump Crabmeat And Fried Green Tomatoes Recipe
topped with Two Poached Eggs and Hollandaise sauce
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Ingredients
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Fried Green Tomatoes
Lump Crabmeat
Hollandaise Sauce
Poached Eggs
Method
Fried Green Tomatoes
- 1
Prepare the Tomatoes
Slice the green tomatoes into 1/4 inch thick slices. Season with salt and pepper.
- 2
Dredge the Tomatoes
Set up a dredging station with flour, buttermilk, and cornmeal. Dip each tomato slice first in flour, then in buttermilk, and finally coat in cornmeal.
- 3
Fry the Tomatoes
Heat oil in a frying pan over medium-high heat. Fry the tomato slices until golden brown on both sides, about 3-4 minutes per side.
- 4
Drain
Remove fried tomatoes and place them on a paper towel to drain excess oil.
Prepare Crabmeat
- 5
Mix Crabmeat
In a bowl, combine lump crabmeat, mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, salt, and black pepper. Gently fold to combine.
Make Hollandaise Sauce
- 6
- 7
- 8
Add Butter
Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy. Stir in cayenne pepper.
Poach Eggs
- 9
Boil Water
Bring a pot of water to a gentle simmer, adding white vinegar.
- 10
Poach Eggs
Crack each egg into a small bowl, then gently slide into the simmering water. Cook for 3-4 minutes until whites are set but yolks remain runny.
- 11
Assembly
- 12
Assemble the Dish
On a plate, layer the fried green tomatoes, top with the crabmeat mixture, and then place poached eggs on top. Drizzle with hollandaise sauce before serving.
