Fried Green Tomatoes with Crystal Rémoulade, Pimiento Cheese, and Marinated Gulf Crab
Peanut oil, for frying
12 slices fresh green tomato
1 cup whole buttermilk
2 cups cornmeal, such as Granary Farms
Crystal Rémoulade (recipe follows)
1 cup pimiento cheese
Marinated Crab (recipe follows)
Garnish: fresh basil leaves
1| In a medium Dutch oven, fill with peanut oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350°.
2| Dip tomato slices in buttermilk; dredge in cornmeal. Cook in batches until golden brown, approximately two minutes. Let drain on paper towels.
3| 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 pimiento cheese; top with another tomato slice. Place ¼ cup Marinated Crab on top of tomato. Garnish with basil, if desired.
Notes: Prepare Crystal Rémoulade and Marinated Crab first. Pick up store-bought pimiento cheese to save time, or prepare your family’s favorite recipe.
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 tablespoon chopped fresh cilantro
Dash of hot sauce, such as Crystal
½ teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1| In a medium bowl, combine all ingredients. Gently toss until combined, being careful to avoid breaking up crab. Refrigerate until ready to serve.
1 cup mayonnaise
1/3 cup Creole mustard
Juice of 1 lemon
1/2 tablespoon hot sauce, such as Crystal
1 tablespoon Creole seasoning
1 finely minced spicy pickle chip, such as Wickle’s
1 tablespoon water
1| In a medium bowl, stir together all ingredients until combined. Refrigerate until ready to serve.
By David Bancroft, executive chef of Acre in Auburn, AlabamaFull Story: 3 Farm-to-Restaurant Travel Destinations