Maryland Fried Green Tomatoes with Crab Remoulade
Cornmeal-crusted fried green tomatoes topped with a tangy Chesapeake-style crab remoulade, a modern Eastern Shore restaurant favorite.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Frying pan
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 18
- carbs
- 26
- protein
- 14
- calories
- 310
Instructions
- 1
Put the tomato slices in the buttermilk. Let them soak for 10 minutes.
- 2
Coat the soaked slices thoroughly in cornmeal. Press gently so the cornmeal sticks.
- 3
Heat the oil in a skillet over medium-high heat on your stovetop.
- 4
Fry the tomato slices for 2-3 minutes per side. Cook until golden and crisp.
- 5
Transfer the fried tomato slices to a wire rack to drain.
- 6
Mix the mayonnaise, Creole mustard, and Old Bay in a bowl to make the remoulade sauce.
- 7
Gently fold the lump crab meat into the sauce without breaking up the chunks.
- 8
Top each fried tomato slice with a spoonful of crab remoulade. Serve immediately.
Chef's tips
Pick firm, fully green tomatoes so they stay crisp, and drain the fried slices on a wire rack before topping so they do not turn soggy.
Storage
Best eaten fresh; store components separately if needed, up to 1 day.
Reheating
Reheat fried tomato slices in the oven; add remoulade fresh before serving.
Common mistakes to avoid
- •Using ripe tomatoes that become soft and mushy when fried in the skillet
- •Adding the remoulade topping too early, which makes the crispy crust soggy
Serving suggestions
Cooked Maryland Fried Green Tomatoes with Crab Remoulade?
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