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Recipe

Fried Green Tomatoes With Lump Crabmeat And Daveís Ravigote

  • Yield: 6 servings

Ingredients

  • 1 1/2 cups Emeril's Mayonnaise
  • 2 teaspoons Dijon mustard
  • 3 teaspoons fresh lemon juice
  • 1/2 cup minced yellow onion
  • 1 tablespoon minced shallots
  • 1 teaspoon minced garlic
  • 1/4 cup drained capers, crushed
  • 3 tablespoons chopped fresh parsley leaves
  • 1 tablespoon chopped fresh chervil leaves
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • Salt and freshly ground black pepper to taste
  • 2 pounds (about 6 medium-size) Creole or other tomatoes , not very ripe and on the green side, cut crosswise into 1/2-inch-thick slices
  • Essence to taste
  • 1/2 to 1 cup vegetables oil, as needed
  • 1 cup bleached all-purpose flour
  • 1/2 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1 cup yellow cornmeal
  • 4 cups thinly sliced mesclun or other baby greens
  • 3 tablespoons extra virgin olive oil

Directions

  • Combine the mayonnaise, mustard, lemon juice, onion, shallots, garlic, capers, 2 tablespoons of the parsley, chervil, and tarragon in a medium-size mixing bowl. Mix well. Add the crab meat, then season with salt and pepper, and toss gently to mix. Cover and refrigerate for at least 1 hour.
  • Season the tomato slices with Essence. Heat 1/2 cup of the vegetable oil in a large sautÈ pan over medium heat. Put the flour in a shallow bowl and season with Essence. In another shallow bowl, whisk together the buttermilk and eggs. Put the cornmeal in another shallow bowl and season with Essence. Dredge the tomatoes first in the flour, coating evenly on both sides and tapping off any excess. Dip them in the egg wash and let the excess drip off. Then dredge in the cornmeal, tapping off any excess. Pan-fry several at a time in the hot oil until golden brown, about 2 minutes on each side. Add more oil to the pan as necessary to fry the remaining tomato slices. Drain on paper towels. Season with Essence.
  • Put the greens in salad bowl and toss with the olive oil to coat evenly.
  • To serve, arrange equal amounts of the greens in the center of each serving plate. Top with fried tomato slices and the crabmeat mixture. Garnish with the remaining tablespoon parsley.