Fried Green Tomatoes & Crab Meat Recipe
Panko-crusted green tomatoes topped with sautéed onions, peppers, crab meat & hollandaise.
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Ingredients
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Fried Green Tomatoes
Sautéed Vegetables & Crab
Quick Hollandaise
To Finish
Method
Fried Green Tomatoes
- 1
Prep tomatoes
Trim the tomato stems and slice each green tomato into 1/2-inch thick rounds. Pat slices dry with paper towels to remove surface moisture.
- 2
Set up breading station
Place the flour in a shallow dish and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second shallow bowl, whisk the eggs with 1 tablespoon milk until smooth. In a third shallow bowl, combine panko breadcrumbs and grated Parmesan.
- 3
Bread the tomatoes
Dredge each tomato slice first in seasoned flour, shaking off excess, then dip into the egg mixture, letting excess drip back into the bowl. Press each slice firmly into the panko-Parmesan mixture so crumbs adhere on both sides. Place breaded slices on a wire rack while you heat the oil.
- 4
Fry
In a heavy skillet (cast-iron preferred) heat about 1/4 to 1/3 inch of vegetable oil over medium-high heat until it registers 350°F (or a pinch of panko sizzles immediately). Fry the tomato slices in batches for 2 to 3 minutes per side, or until golden-brown and crisp. Transfer to a paper towel–lined platter and keep warm in a 200°F oven while finishing remaining slices.
Sautéed Vegetables & Crab
- 5
Sauté aromatics
In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add the diced onion and red bell pepper and sauté 4–5 minutes until softened and translucent. If using jalapeño, add it with the onions and cook 1 additional minute.
- 6
Add crab and season
Reduce heat to medium-low. Add the lump crab meat to the pan, being careful not to break up large pieces. Sprinkle with 1/2 tsp Old Bay, 1/4 tsp kosher salt and 1/4 tsp black pepper. Gently stir just to warm the crab (2–3 minutes). Add 1 tablespoon lemon juice and chopped parsley, toss gently, then remove from heat and cover to keep warm.
Quick Hollandaise
- 7
Emulsify yolks
Combine 3 egg yolks, 1 tablespoon lemon juice and 1/2 tsp Dijon mustard in a heatproof bowl. Whisk until smooth. Set the bowl over a saucepan of barely simmering water (double-boiler) making sure the bowl does not touch the water. Whisk constantly until the mixture thickens slightly and becomes pale, about 2–3 minutes.
- 8
Incorporate butter
Remove the bowl from heat. Very slowly drizzle in the warm melted butter while whisking constantly to create a smooth, thick sauce. If sauce becomes too thick, whisk in 1 teaspoon warm water at a time to adjust consistency. Season with 1/4 tsp kosher salt, 1/8 tsp cayenne and additional lemon if needed to taste. Keep warm (cover lightly) until plating.
Assembly & Finish
- 9
Plate
Arrange 2 or 3 fried green tomato slices per serving on warmed plates. Spoon a portion of the sautéed onion/pepper and crab mixture over the tomatoes, dividing evenly.
- 10
Top with hollandaise
Ladle or spoon hollandaise over the crab and tomatoes (about 2 tablespoons per serving), letting it cascade over the edges.
- 11