Fried Green Tomatoes & Spicy Remoulade

Remoulade

• ¼ cup roasted green bell pepper, minced
• ½ cup celery, minced
• 1 cup mayonnaise
• 1 teaspoon ground mustard
• 2 teaspoons horseradish
• 2 teaspoons Crystal hot sauce
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• ⅛ teaspoon cayenne pepper

Fried Green Tomatoes

• Oil as needed, for deep frying
• 3 green big beef tomatoes
• 1 egg, beaten
• ½ cup flour
• ½ cup water
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 cups Panko bread crumbs
• Lump crab meat (diced), Roma tomatoes, and arugula, for serving

Combine all the ingredients for the remoulade and keep refrigerated until serving.

In a saucepan or deep fryer, preheat the frying oil to 350 degrees F.

Slice the top and bottom off the tomatoes and discard, then slice the tomato into ¼-inch-thick rounds. Combine the egg, flour, water, salt, and pepper to create a batter. Dip the tomato slices into the batter, then into the panko to coat. Gently place the breaded tomato slices into the frying oil and fry until golden brown. Once browned, place on a wire cooling rack to drain off excess oil. Serve warm, topped with crab meat, arugula, diced Roma tomatoes, and spicy remoulade sauce for dipping.