These aren’t just any fried green tomatoes, they’re David Bancroft‘s fried green tomatoes. If you’re not familiar with Bancroft, he’s a good one to get to know. Or at least get to know his recipes. Bancroft is an Auburn-based James Beard semifinalist, restaurateur and chef. We’re pretty sure this one will stamp a memorable flavor imprint on the palettes of both you and your guests. Enjoy!
In this recipe, fried green tomatoes are paired with marinated crab and crystal rémoulade. Prepare the Crystal Rémoulade and Marinated Crab first. Pick up store-bought pimento cheese to save time, or prepare your family’s favorite recipe.
Ingredients
Peanut oil, for frying
12 slices fresh green tomatoes
1 cup whole buttermilk
2 cups cornmeal, such as Granary Farms
Crystal Remoulade (ingredients and steps below)
1 cup pimento cheese
Marinated Crab (ingredients and steps below)
Garnish: fresh basil leaves
Marinated Crab Ingredients
1 pound fresh Gulf crab, picked clean of shells
1 fresh jalapeño, seeded and minced
1 garlic clove, minced
zest and juice of 1 lime
1 tbsp. chopped fresh cilantro
1/2 tsp. kosher salt
dash of hot sauce, such as Crystal
1 tbsp. extra-virgin olive oil
Crystal Rémoulade ingredients
1 cup mayonnaise
1/3 cup Creole mustard
Juice of 1 lemon
1/2 tbsp. hot sauce, such as Crystal
1 tbsp. Creole seasoning
1 finely minced spicy pickle chip, such as Wickle’s
1 tbsp. water
Directions
- For the Fried Green Tomatoes, In a medium Dutch oven, fill with peanut oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350° F.
- Dip tomato slices in buttermilk; dredge in cornmeal.
- Cook in batches until golden brown, approximately two minutes. Let drain on paper towels.
- For the Marinated Crab, in a medium bowl, combine all ingredients. Gently toss until combined, being careful to avoid breaking up crab. Refrigerate until ready to serve.
- For the Crystal Remoulade, in a medium bowl, stir together ingredients from the mayonnaise to the water until combined. Refrigerate until ready to serve
- For each serving, spread 2 tablespoons Crystal Rémoulade on the bottom of 1 plate. Top with 1 tomato slice. Spread tomato with 2 tablespoons pimento cheese. Top with another tomato slice and 2 tablespoons pimento cheese; top with another tomato slice. Place ¼ cup Marinated Crab on top of tomato. Garnish with basil, if desired.
