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

  • scallions
  • buttermilk
  • ground cayenne pepper
  • celery
  • horseradish
  • peanut oil
  • paprika
  • parsley
  • Tabasco sauce
  • Worcestershire sauce
  • crabmeat
  • tomato ketchup
  • Creole mustard
  • green tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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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