Friday, November 14, 2008

Fried Green Tomatoes Topped with Crab

Okay, okay I did not invent this, at all. I didn’t even improve it. My parents made this for me and I don’t know where they go the recipe. It is just so good I can’t stand it. I will tell you if you want to make this a bit healthier, instead of frying, spray a nonstick pan with cooking spray, and then lightly spray the coated tomatoes. Bake at 400 for about 10 minutes or until crispy. Honestly, the yumminess of this dish is the flavor combination not the frying. No matter how you slice it, Hollandaise is just fancy butter, so it is not low cal, however, you drizzle it over (so you don't use much) so use your judgment. If you just can’t bring yourself to do the Hollandaise use a butter substitute with a lot of lemon or just lemon juice.

Start with the Hollandaise and set it aside until you need it. You can also by the jar stuff but it is quite easy to make
Add 3 egg yolks, 2 tbs lemon and a pinch of salt and pepper to a food processor or blender. Blend for 30 second. Heat 1stick (yeap a whole durn stick) until bubbling. Here is the trick, while the processor or blender is going, slowly, slowly add the hot butter. If it seems a bit thin at first, don’t worry it will thicken.
You will need 1 lb of crab, though you will have likely have left over crab (but you don’t have too!!) . I by back fin, because I am cheap, but lump….of course would be better.
Fried Green Tomatoes
2 large green tomatoes
2 egg whites beaten
½ c. white flour
½ c. cornmeal
Salt and pepper
3 tbs oil
Slice tomato. Combine flour and cornmeal and salt and pepper. Coat tomato with egg white and dredge though flour combination. Meanwhile heat oil. You really don’t need to deep fat fry these, a little oil goes a long way. Fry them up until they are gold brown on both sides. Remove. Top each slice with a healthy scoop of crab and drizzle with the Hollandaise. ENJOY…these are good!

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