Fried Green Tomatoes and True Remoulade

Ingredients

• 1/2 c

  mayo

• 1 tbsp

  capers

• 2 tbsp

  caper brine

• 2 tbsp

  red onion small diced

• 2

  cloves garlic minced

• 2 tbsp

  parsley chopped

• 1 tbsp

  Whole grain mustard

• 1 tbsp

  Worcestershire sauce

• 1 tbsp

  hot sauce

• 1 tsp

  salt

• 2 tsp

  paprika

• 1 tsp

  True Lemon

  
  

  
  

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• 1/4 c

  crab (I used snow crab because its my favorite, but any kind works, you can even sub out for shrimp)

• 2

  green tomatoes, cut in 1/2 inch thick slices

• 1 c

  plain yogurt

• 1 c

  corn meal

• 1 tsp

  season salt

• 1 tsp

  old bay

• 1 tsp

  paprika

• 1 tsp

  True Lemon

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• 3 pt

  neutral oil for frying

  
  

Directions

1. Remoulade: Place everything together in a bowl except the crab, and mix until well combined.
2. Add your crab meat in and mix gently careful not to break apart the crab. - You still want big chunks of crab meat. Set in the fridge to remain cold until tomatoes are finished
3. Fried Green Tomatoes: Cut your tomatoes into 1/2 inch slices, season with True Lemon and set aside for approx. 5 min. This helps the lemon flavor penetrate the tomato. 2. Create a breading station, 1 bowl for yogurt and 1 bowl for corn meal. Season the yogurt with salt and cayenne. And Season the corn meal the same.
4. Place the Tomatoes into the yogurt and fully coat, then into the cornmeal. Make sure to press the cornmeal into the tomatoes to get them to adhere.
5. Get your oil and heat it to 350 degrees, while it’s heating up, get a sheet tray and cooling rack ready to place your finished tomatoes.
6. Once your oil is heated, then place your tomatoes in and cook for approx. 3 mins. Once they are GBD (golden brown delicious) take them out and place them on your cooling rack to let the residual oil drain.
7. Place your tomatoes on a plate and top them with the crab remoulade. Garnish with parsley and serve.