Fried Green Tomatoes Topped with Warm Shelled Crab

Featured by Sobriquet Winery in the Pinot Noir Wine Club.


Fried Green Tomatoes:

6 medium green tomatoes
1 quart buttermilk
1 tsp. salt
2 eggs, beaten with 2 tsp. water
2 cups olive oil
4 cups bread crumbs
2 cups flour
2 cups vegetable oil

For the Sauce:

1/2 tsp. tarragon
2 cups water
2 cloves garlic, minced
Sauce, continued:
2 stalks celery, chopped
1/2 red bell pepper, chopped
1/2 jalapeno pepper
2 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1 tsp. old bay seasoning
1/2 cup cream
1 Tbs. dried basil
3/4 cup mayonnaise
1/2 cup parsley, chopped
1 tsp. dried dill
2 cups catsup
2 Tbs. chopped capers


For the Fried Green Tomatoes:

Trim off the top and the bottom of each tomato. Cut each tomato in half to make two equal slices, about 1 inch thick. Place twelve tomato slices in a glass or stainless steel pan. Salt the tomatoes both sides, and pour buttermilk over each slice. Make sure both sides are coated. Refrigerate for 2 hours. Remove the tomatoes from the refrigerator, drain and pat dry. Coat each side of the tomato slices with flour, then each side with the egg mixture (egg and water), and then heavily coat each side with bread crumbs. Now fry four tomato slices at a time in the oil over a medium heat until they are golden brown. Drain on paper towels. Keep warm until presentation. Salt and pepper to taste.

For the Sauce:

Saute the onion, garlic, celery, and peppers in olive oil until soft. Add catsup, mustard, water, herbs, old bay seasoning, and Worcestershire. Simmer this mixture for about 1 hour. Add capers, mayonnaise and cream. Spoon sauce over the warm fried green tomatoes. Top with fresh shelled crab.

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