Take Five Fried Green Tomatoes and Crab 8/30/2012

Fried Green Tomatoes and Crab

 

Ingredients:

 

For Green Tomatoes:

 

½ of a green tomato per person (large tomatoes)

 

(The mix below is good for 3 large tomatoes)

½ cup cornmeal

½ cup all purpose flour

½ cup buttermilk

Salt and pepper to taste

Vegetable oil for cooking

 

For Crab:

 

2 to 3 ounces per person

Heavy whipping cream

Fresh chopped parsley

Lemon juice

 

For cream Sauce:

 

4 Roma tomatoes diced

¾ cup heavy whipping cream

1 tbsp fresh parsley chopped

Salt and pepper to taste

 

Directions:

 

For cream sauce:

 

Combine tomatoes, parsley and heavy cream in a sauce pan and simmer gently.  Let this reduce until the sauce starts to thicken on the tongue and doesn't taste thin.  It should coat the back of a spoon.  Season with salt and pepper at this point. (This can be held refrigerated overnight and reheated easily.

 

For crab:

 

In a mixing bowl combine crab and a little fresh parsley.  Add just a little cream about a tablespoon at a time until you just notice the cream when tasting it.  Lightly salt and pepper this mix.  It is important to have the parsley, cream, salt and pepper light enough that the main flavor of the crab comes through.

For green tomatoes:

 

1. Combine the buttermilk and egg and whisk together. 
2. Combine the flour, cornmeal and salt and pepper in a separate pan.  (Taste the flour/cornmeal and season until the salt and pepper are pleasant on the tongue)
3. Slice the tomatoes about ¼ inch thick
4. Put the oil in a skillet to coat the pan. Put on medium heat.
5. Dredge the slices of tomatoes in the liquid first and then the flour mixture. Transfer right into the hot skillet.
6. Brown on both sides.
7. Remove from pan and let drain. (paper towel or a cake rack work well)

 

 

To serve:

 

1. Gently heat the tomato cream sauce back up if cold
2. Build a stack with a slice of tomato, a little crab, another slice of tomato, a little crab and a third slice of tomato. (The tomatoes are warm and the crab is cold) in the center of a plate
3. Put some of the tomato cream sauce around the crab/tomato stack and serve.

 

 

 

Recipe provided by:

 

Glenn Forgie

Executive Chef

Reds on the River

8 E. Bridge St.

Rockford, Michigan 49341

616.863.8181

www.reds-live.com

Rockford Public Schools Community Service

https://www.facebook.com/#!/pages/Rockford-Community-Gardens/221041081255952