Fried Green Tomatoes with Crab Remoulade | Louisiana Kitchen & Culture

Ingredients

• 3 large green tomatoes, sliced into 1½-inch steaks (cut from the centers), scraps saved
• Kosher salt
• 1 cup all-purpose flour
• 1 large egg
• ¼ cup buttermilk or milk
• ½ cup finely ground cornmeal
• ½ cup panko
• 500 grams jumbo lump crab, best available, picked for shells
• 1 cup small-dice red pepper
• ½ cup small-dice celery
• ½ cup chopped fresh flat-leaf parsley leaves, plus more for garnish
• ½ cup mayonnaise (such as Duke's)
• 2 tablespoons creme fraiche or sour cream
• 2 tablespoons fresh lemon juice, plus wedges for serving
• 2 tablespoons capers, drained and crushed with your fingers
• 1 tablespoon hot sauce, such as Crystal or Tabasco, plus more for serving
• 1 tablespoon prepared horseradish
• 2 teaspoons whole grain or Creole mustard
• 2 teaspoons Cajun seasoning
• 1 teaspoon kosher salt