Crab Salad with Fried Green Tomatoes and Celery | James Beard Foundation
What to do with those green tomatoes? Give them a quick fry and top the crispy slices of summer produce with chilled crab salad, of course!
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Cooking tools:
- Food processor
- Cast iron skillet
- Baking sheet
- Pie dish
- Parchment paper
- Paper towel
- Paring knife
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Spatula
- Slotted spoon
- Spoon
- Measuring spoon
- Measuring cup
- Stove
- Refrigerator
- Plate
Ingredients
- 1 egg
- 1 anchovy
- 1 teaspoon capers
- 1 garlic clove
- 1 tablespoon Dijon mustard
- 1/3 cup apple cider vinegar
- 2 cups canola oil
- 2 tablespoons chopped parsley
- 2 tablespoons chopped tarragon
- 2 tablespoons chopped chives
- Flour as needed
- Buttermilk as needed
- Cornmeal as needed
- 1 pound jumbo lump crab
- 4 green tomatoes
- 6 celery sticks, shaved with a peeler and placed in ice water
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