Fried green tomatoes with devilled crab

Fried green tomatoes with devilled crab

By
From
Deep South
Serves
6-8
Photographer
Andy Sewell

There are few dishes more Southern than fried green tomatoes, but surprisingly this humble side dish has a Pennsylvania–Dutch history as well. The difference is that in the north, green tomatoes are picked off the vines at the end of the season before the first frost hits, whereas in the south, they are picked and served throughout the growing season. We often enjoy them with white crab meat and an egg-based sauce such as this devilled sabayon.

Ingredients

Quantity Ingredient
500ml buttermilk
6 green tomatoes, cored and cut into slices about 1.2cm thick
300g white cornmeal
60g plain flour
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon sea salt
bacon fat, for frying

For the devilled crab:

Quantity Ingredient
5 egg yolks
1 tablespoon english mustard powder
a dash worcestershire sauce
250ml double cream
225g fresh white crab meat
lemon juice
tabasco sauce or cayenne pepper
sea salt

Method

  1. Pour the buttermilk into a shallow dish, add the tomatoes and turn until thoroughly coated. Leave to soak for a couple of hours or overnight.
  2. Mix together all the dry ingredients and spread them out on a large plate. Remove the tomato slices from the buttermilk, one at a time, and coat them thoroughly in the cornmeal mixture. Fry in bacon fat over a medium heat until golden and crisp. Keep warm while you prepare the crab.
  3. For the devilled crab, put the egg yolks, mustard powder, Worcestershire sauce and cream into a large bowl and place over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Whisk with an electric beater until the mixture is thick enough to leave a trail on the surface when the whisk is lifted. Season to taste with salt, lemon juice and Tabasco or cayenne. Fold the crab meat into the sauce, spoon it over the fried tomatoes and serve.
Tags:
American
Southern cooking
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