Fried Green Tomatoes Recipe
gulf shrimp and lump blue crab salad dressed in pickled okra tartar, heirloom carrot escabeche topper
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Ingredients
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Fried Green Tomatoes
Shrimp and Crab Salad
Pickled Okra Tartar Sauce
Heirloom Carrot Escabeche
Method
Fried Green Tomatoes
- 1
Prepare the Tomatoes
Slice the green tomatoes into 1/4 inch thick rounds and season with salt and pepper.
- 2
- 3
- 4
Fry the Tomatoes
In a large skillet, heat vegetable oil over medium heat. Fry the breaded tomato slices until golden brown, about 3-4 minutes on each side. Drain on paper towels.
Shrimp and Crab Salad
- 5
Cook the Shrimp
Boil the shrimp in salted water until they turn pink, about 3-4 minutes. Drain and let cool.
- 6
Prepare the Salad
In a bowl, combine the cooled shrimp, lump blue crab meat, celery, mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Mix gently.
Pickled Okra Tartar Sauce
- 7
Make the Tartar Sauce
In a bowl, mix together chopped pickled okra, mayonnaise, lemon juice, and salt. Adjust seasoning to taste.
Heirloom Carrot Escabeche
- 8
Prepare the Escabeche
In a saucepan, combine white wine vinegar, sugar, salt, and peppercorns. Bring to a boil, then pour over the julienned heirloom carrots. Let cool.
