Fried Green Tomatoes with Crab Ravigote and Rémoulade

foodnetwork.com

Paula1433

Tiffany Derry

subheading: Crab Ravigote:

½ cup mayonnaise

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh tarragon

1 ½ teaspoons finely chopped capers

1 ½ teaspoons Creole mustard

¾ teaspoon Dijon mustard

½ teaspoon cayenne pepper

½ teaspoon minced garlic

⅛ green bell pepper, finely diced (about 2 tablespoons)

⅛ red bell pepper, finely diced (about 2 tablespoons)

½ stalk celery, finely diced (about 2 tablespoons)

1 tablespoon freshly squeezed lemon juice

8 ounces fresh jumbo lump crabmeat, picked over for shells and cartilage

subheading: Rémoulade:

1 cup mayonnaise

3 tablespoons ketchup

2 tablespoons prepared horseradish

2 tablespoons Creole mustard

2 tablespoons fresh parsley leaves, coarsely chopped (about 1 tablespoon chopped)

1 tablespoon Creole seasoning, such as ‘Shef

2 teaspoons fresh lemon juice

1 ½ teaspoons white wine vinegar

¾ teaspoon cayenne pepper

¾ teaspoon smoked paprika

subheading: Charred Corn Relish:

2 medium ears corn, husked

2 tablespoons finely diced radish

1 tablespoon olive oil

1 ½ teaspoons chopped fresh cilantro

1 ½ teaspoons finely diced Fresno chiles

1 lime

subheading: Fried Green Tomatoes:

Canola oil, for frying

2 large green beefsteak tomatoes (1 ¼ to 1 ½ pounds), sliced about ½ inch thick

Kosher salt and freshly ground black pepper

3 cups all-purpose flour

1 tablespoon Creole seasoning, such as ‘Shef

2 cup buttermilk

subheading: To Serve:

Microgreens, for garnish

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