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Fried Green Tomato And Chesapeake Bay Blue Crab Salad


Fried Green Tomato And Chesapeake Bay Blue Crab Salad Recipe

Ingredients:
  • 6 green tomatoes, sliced 1/4 inch thick
  • 2 cups rice wine vinegar
  • cup water
  • cup basil, chopped
  • 2 tablespoons sugar
  • 3 cups flour
  • 2 cups buttermilk mixed with 5 whole eggs
  • 4 cups freshly ground Billy Bread crumbs (or Panko [Japanese style])
  • 1 cup kosher salt (*I used about 1/4 cup Kosher salt)
  • 1/4 cup fresh ground white pepper
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1 tbsp fresh garlic minced super fine
  • 1 tbsp apple cider vinegar
  • 1 tsp Worchestershire
  • 1/8 cup fresh basil chopped fine
  • 1/8 cup chives minced
  • 1/2 cup crumbled Maytag blue cheese
  • 2 cups canola oil
  • 12 inch high walled skillet
  • 4 cups fresh sunflower shoots or any nice salad greens (* I used local micro greens)
  • 1 pound jumbo lump blue crab (picked over for shell fragments )
  • 1 cup toasted pecans
  • 1/4 cup extra virgin olive oil
  • Mosto lemon oil (* I used Meyer Lemon infused Olive Oil)
  • Banyuls vinegar (* I used Champagne Vinegar)
Directions:
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