Title: Fried Green Tomato Sandwich W/ Crab Cake & Smithfield Ham
Categories: Vegetables, Crab, Ham
Yield: 8 Servings
16 sm Green tomatoes
-(golf-ball size)
6 lg Eggs
4 tb Heavy cream
Salt and freshly ground
-black pepper
2 c Stone-ground yellow corn
-meal
1 c Vegetable oil
1 1/4 ts Old Bay seafood seasoning
1/3 c Mayonnaise
1 tb Dijon mustard
1 Lemon; juice of
1 ts Parsley; finely chopped
1 tb Red bell pepper;
-finely chopped
1/4 ts Baking powder
1 lb Jumbo lump crab meat
1/3 c All-purpose flour; plus
Extra for dusting
Basil sauce
4 tb Smithfield ham; finely diced
Basil sauce:
1/2 c Chardonnay
1 ts Shallot; minced
3 cl Garlic; minced
1 Bay leaf
4 c Heavy cream
1/2 c Fresh basil leaves; chopped
Salt and freshly ground
-black pepper
1 tb Unsalted butter; cold
Trim and discard the ends of the tomatoes, and halve horizontally.
In a medium mixing bowl combine 4 eggs, heavy cream, and salt and
pepper to taste. Mix until well blended. Dip tomato halves in egg
mixture, turning to coat completely, then dust well with corn
meal.
In a large heavy skillet over medium-high heat, heat 1/2 c oil
until sizzling. Add tomato halves, and fry until golden brown on
each side, about 1 minute per side. Remove from heat, and drain on
paper towel.
In a large bowl combine 2 eggs, Old Bay seasoning, mayonnaise,
mustard, lemon juice, parsley, red pepper, and baking powder. Stir
until well blended. Gently fold in the crab meat without breaking
up the lumps of meat. Sprinkle with 1/3 c of flour, and fold until
just blended.
In a clean skillet over medium-high heat, heat the remaining 1/2 c
oil until sizzling. Divide crab meat mixture into 16 cakes about
the same diameter as the tomato halves (about 2 1/2 tb each).
Lightly dust each cake with flour, and drop into hot oil. Fry
until golden brown on each side, about 1 minute per side.
To assemble, pour a small pool of Basil Sauce on each of eight
serving plates. Place two fried green tomato halves in each pool.
Top each tomato half with a crab cake, then with another fried
tomato half. Garnish with a sprinkling of diced ham, and serve
immediately.
Basil sauce:
Combine chardonnay, shallot, garlic and bay leaf. Boil on medium
until reduced by half. Add the cream, and continue to reduce until
mixture is thick enough to coat the back of a spoon. Remove pan
from heat, discard bay leaf, and let cool.
Transfer mixture to a blender, and add fresh basil. Puree until
smooth. Season. Return sauce to pan, and place over low heat. Add
butter, stir until melted, and remove from heat. Serve warm.
Adapted from William Scalley, Eastville Manor
Source: NY Times 11/18/98
