Chef Abraham Salum from Salum restaurant visited Good Day Saturday to share a new twist on fried green tomatoes.
Fried Green Tomatoes Stuffed with Crabmeat with a Red Pepper Remoulade
¼ lb Fresh Jumbo Lump Crabmeat
½ c Diced Red Peppers
½ c Diced Scallions
¼ c Diced Red Onions
3 tablespoons of Mayonnaise Salt
Pepper Lemon Juice
3 green tomatoes
½ c buttermilk 1 c flour
1 c cornmeal
2 tablespoons Pureed red peppers
Salt and pepper
For the Remoulade:
1 cup prepared or homemade mayonnaise 2 tablespoons minced celery
2 tablespoons minced green onions 1 teaspoon minced shallots
1 teaspoon minced garlic
1 tablespoon Creole mustard
Combine the Crab, Peppers, Scallions and onions with the mayonnaise, season with salt, pepper and lemon juice and set aside. Slice the green tomatoes, place a tablespoon of crabmeat in each one and cover with another slice.
Bread the tomato "sandwiches" by placing them in flour, then egg with buttermilk and finish with cornmeal. Fry tomatoes in oil, browning on both sides and finish in the oven.
Make the Remoulade by combining all ingredients in a food processor and blend until smooth. Drizzle over the fried tomatoes.