Blue crab rémoulade with fried green tomatoes from Tom Douglas' Seattle Kitchen: A Food Lover's Cookbook and Guide by Tom Douglas

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Notes about this recipe

  • Rinshin on August 09, 2016

    I halved the recipe. Instead of crab, used baby shrimp. Remoulade was perfect accompaniment to end of season fried green tomatoes. 3 min a side when frying tomatoes may not be enough time to get that golden crust. I would increase to maybe 5 min or more per side. Using buttermilk made it very easy for tomatoes slices to adhere to the flour coating.

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