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Fried Green Tomatoes with Crabmeat Gravy
Jon Davies
Print Recipe
Course
Appetizer
Ingredients
3
Green tomatoes sliced
3
Eggs whisked with milk
Flour
seasoned with salt, pepper and Old Bay Seasoning
Panko bread crumbs with chopped parsley and thyme
For gravy
½
White onion finely chopped
2
Cloves
garlic minced
2
Tablespoon
butter
8
Ounces
jumbo lump crabmeat
3
Ounces
sherry
1
Tablespoon
whole grain mustard
1
Tablespoon
flour
3
Cups
half-n-half
Instructions
Slice tomatoes. Dredge in flour, then egg-wash and bread crumbs.
Fry in peanut oil 2-3 minutes on each side until golden brown.
Make the gravy
In saucepan, melt butter over medium heat. Sweat onions and garlic.
Add mustard. Sauté briefly.
Deglaze with sherry
Add half-n-half. Whisk until smooth.
Reduce until thick gravy consistency.
Fold in crabmeat. Heat through.
Pour over tomatoes. Garnish with chopped green onions.
Notes
Serves 6