Fried Green Tomatoes and Blue Crab Bites
- 16 bites
Ingredients:
Creamy Blue Crab
12 ounces jumbo lump crabmeat
1 cup heavy whipping cream
2 tablespoons fresh chives, chopped fine
Salt and pepper to taste
Bites
12 ounces Gulf Coast blue crab meat (see accompanying preparation)
1 large or 2 medium-size green tomatoes
1 cup all-purpose flour
1 cup fine cracker meal
1 cup yellow cornmeal
2 teaspoons Cajun spice
1 cup buttermilk
Vegetable oil for deep-frying
To taste: kosher salt
Instructions:
Creamy Blue Crab
Remove any cartilage from crabmeat. Bring cream to a boil in a small saucepan. Reduce heat and let simmer until thickened – about 8 minutes. Add lump crab and half the chopped chives to the thickened cream moments before serving, cooking only to heat the crab.
Divide crab equally over the fried green tomato bites and sprinkle remaining chopped chives over all.
Bites
Preheat deep fryer to 350 degrees. Cut tomatoes into four ¼-inch-thick slices and then quarter each slice to make 16 medallions. In a deep dish, combine flour, cornmeal, cracker meal, and Cajun spice. Blend with a fork or whisk to make a breading mixture. Shake buttermilk well in its container and then pour into a second deep dish. Place tomato slices into buttermilk and soak for 30 minutes. Remove slices from buttermilk one at a time and dredge in breading mixture. Shake off excess breading. Transfer to deep-fry oil for 2-3 minutes or until golden brown. Remove from oil and as soon as they have drained, season with a pinch of salt. Place on paper towel to dry. While drying, prepare crabmeat (see accompanying instructions).