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INGREDIENTS
3 medium green tomatoes, sliced 1/4 inch thick
2 cups seasoned flour batter (see below for recipe)
1 cup buttermilk
2 cups cottonseed oil (or any vegetable oil)
1 lb. jumbo claw meat or lump crabmeat
remoulade sauce (see below for recipe)
PROCEDURE
- Double batter the tomatoes with flour batter, then buttermilk, then flour again
- Fry in 350 degree oil till golden brown
- heat crabmeat in skillet with 2 Tbsp butter
- place crab on top of fried tomatoes
- cover with remoulade sauce
Remoulade Sauce
INGREDIENTS
2 and 1/2 Tbsp parsley flakes
2 Tbsp finely chopped celery
2 boiled eggs, finely chopped
2 and 1/4 tsp Creole mustard
3/4 tsp yellow mustard
3 and 1/2 tbsp ketchup
2 Tbsp chopped green onions
1/4 tsp hot sauce
1/4 tsp Worcestershire sauce
1/2 tsp sugar
1/4 tsp granulated garlic
1/4 tsp salt
3/4 cup mayonnaise
PROCEDURE
In a large mixing bowl, combine 2 Tbsp parsley, celery, eggs, horseradish, mustards, ketchup, onions, hot sauce, Worcestershire sauce, sugar, garlic, salt and mayonnaise.
Flour Batter
INGREDIENTS
1 and 1/2 cups self-rising flour
1 tsp salt
2 tsp cayenne pepper
1 and 1/2 tsp granulated garlic
PROCEDURE: Combine all ingredients. Mix well. Store in cool, dry area.
