Crispy Creole Tomatoes with Crab Ravigote Recipe
|8 ½" slices from a firm Creole tomato||¼ cup Romano cheese, grated|
|sea salt to taste||1 teaspoon oregano, dried|
|fresh ground black pepper to taste||1 tablespoon fresh Italian parsley, chopped|
|1 cup flour||1 teaspoon granulated onion|
|2 tablespoons Creole seasoning||1 ½ teaspoons granulated garlic|
|1 cup milk||1 recipe Crab Ravigote (see below)|
|1 egg||½ cup petite or micro herbs|
|1 cup plain bread crumbs|
Preheat the fryer to 350° F.
Season each side of the tomato slices with salt and pepper.
In a small bowl, combine the flour and 1 tablespoon of Creole seasoning and mix well.
In another small bowl, combine the milk and egg and beat until well combined.
In another small bowl, mix the bread crumbs, Romano cheese, oregano, parsley, granulated onion, and granulated garlic until well combined.
Take a couple of slices of tomato and dust in the flour, shaking off any excess. Dip into the egg wash, submerging the tomato slices completely. Remove, shaking off any excess. Dust in the Italian bread crumbs making sure the tomato is completely coated. Shake off any excess and lay in the preheated fryer. Cook for about 2 minutes or until the tomato is crispy and golden brown. Remove from the fryer and set aside on paper towels to drain. Repeat with the remaining tomato slices. Divide the tomatoes onto the plates and top each tomato with 2 to 3 tablespoons of crab ravigote. Garnish with micro on petite herbs.
Crab Ravigote Recipe
|1 teaspoon dry mustard||¼ cup prepared horseradish|
|1 tablespoon fresh lemon juice||½ teaspoon fresh ground black pepper|
|1 cup mayonnaise||½ teaspoon tarragon|
|¼ cup red bell pepper, seeded and minced||1 teaspoon Louisiana hot sauce|
|¼ cup green bell pepper, seeded and minced||1 teaspoon Worcestershire sauce|
|1 ½ tablespoons capers, drained and chopped||1 pound fresh jumbo lump crabmeat|
|1 tablespoon fresh Italian parsley, minced||¼ cup Creole mustard|
Preheat the oven to 350° F.
In a large mixing bowl, combine all the ingredients except the crabmeat, and mix well. Fold in the crab meat, being careful not to break up the lumps. Serve the crab ravigote on top of the creole tomato slices.