1/3/13 - Fried Green Tomato and Crab Melt

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Green Tomato Piccalilli

2.5 cups Granulated Sugar

1.25 cups Sherry vinegar

1 ounce Minced Garlic

3 cups Golden Raisins

2 cups Yellow onion small diced

10 cups Green Tomatoes small diced

4 Jalapenos, seeds and pith removed, minced

Salt and cracked Black Pepper

On low heat combine all ingredients, except for salt and pepper, bring to a low simmer, stirring occasionally. Continue to cook till vegetable become very tender and reduce the liquid to almost sec, season with salt and pepper, remove from heat and cool.

Fried Green Tomato

16 slices green tomatoes (sliced 3/8” thick)

1 cup flour

4 each eggs

½ cup buttermilk

2 Tbsp chopped parsley

2 Tbsp chopped cilantro

2 cups bread crumbs

salt & pepper

Mix mustard and honey together and set aside. Combine crumbs and herbs together. Whip together eggs and buttermilk. Dust both sides of tomatoes with salt, pepper and flour. Dip dusted tomato in egg wash and drain. Coat in breadcrumbs completely. Deep fry tomatoes in 350-degree oil until crisp. Drain.

Orange- Cumin Vinaigrette

1 garlic clove

1/2 teaspoon salt

1/3 cup fresh orange juice

3 tbsp fresh lime juice

1 tbsp minced shallot (1 small)

2 tspn honey

1 tspn cumin seeds, toasted

1/2 cup vegetable oil

1/4 tspn black pepper

Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with orange and lime juices, shallot, honey, cumin, and remaining 1/4 teaspoon salt.

Add oil in a slow stream, whisking until well blended, and whisk in pepper.

Lump Crab Cakes

1 cup best quality mayonnaise

1 each egg white

1/4 tsp cayenne pepper

1/4 tsp Old Bay seasoning

1/4 tsp Coleman's dry mustard or spicy dijon type

2 Tbsp fresh lemon juice

3 Tbsp extra fine cracker meal

1 lb jumbo lump crabmeat, gently picked over to remove any

shell without breaking up the big pieces of crab

1/4 cup peanut oil

2 Tbsp unsalted butter

Whisk in mayonnaise and egg white together in a small bowl until well blended. Add the cayenne pepper, old bay seasoning, dry mustard, lemon juice, and cracker meal and whisk until well blended. Carefully fold in the crabmeat. Divide the mixture into 6 equal parts of 4 ounces each and gently pat them into the round shapes of crab cakes. Place them on a platter lined with wax paper, cover with plastic wrap, and refrigerate them for 1 hour or until ready to cook.

When ready to serve, heat the oil and butter in a heavy-bottomed sauté pan over medium-high heat, pan fry crab cakes for 1 minute on each side, turning once. The crab cakes will be nicely browned on the outside, place on to a sheet tray and place into a 350 degree oven for 8 minutes, remove and topped with Smoked Cheddar cheese.

Garnish: Crumbled Smoked Bacon, Orange Segments, julienned red Onions