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Fresh Fixins: Gulf Lump Crab Cakes, Fried Green Tomatoes and Sweet Potato Succotash

Posted on September 9, 2024 2:48 PM

Gulf Lump Crab Cakes, Fried Green Tomatoes, and Sweet Potato Succotash

Fried Green Tomatoes

Makes eight fried slices

Remoulade:

  • 3/4 cup mayo
  • 2 tablespoons creole mustard
  • 1/2 teaspoon minced garlic
  • 1 whole roasted red pepper
  • 2 pickle chips
  • 1 teaspoon pickle juice

Using a hand mixer or food processor, mix all ingredients until fully combined. Transfer to squeeze bottle and refrigerate.

Buttermilk Ranch:

  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 2 tablespoons sugar
  • 1/2 teaspoon ground black pepper 
  • 1 tablespoon fresh chives 
  • 1/2 teaspoon minced garlic 
  • 1/2 teaspoon A1 steak sauce 

Using a hand mixer or food processor, mix all ingredients until fully combined. Transfer to squeeze bottle and refrigerate.

  • 2 High Hope Farms green tomatoes
  • 1 cup all-purpose flour
  • Old Bay Seasoning
  • 1 cup buttermilk
  • 1 cup olive oil
  • 8 ounces unsalted butter
  • Thompson Farms bacon, cooked crispy and chopped
  • Grateful Hill Goat Cheese 

Slice green tomatoes approximately 3/8-inch thick.

Lightly season the flour with Old Bay Seasoning. Lightly season tomato slices with Old Bay and dip in the flour.

Transfer floured tomato slices to buttermilk and fully submerge, then place back in seasoned flour to fully coat tomato slices with batter and set aside.

In a sauté pan, on medium-high heat, heat olive oil and butter until butter is melted and fully combined. Drop tomato slices in hot oil. Allow tomatoes to fry for 2-3 minutes on each side (turn once) or until golden brown.

Place tomatoes on plate or platter and drizzle with Remoulade and Buttermilk Ranch. Sprinkle with chopped bacon and goat cheese. Lightly dust with Old Bay Seasoning.

Gulf Lump Crab Cakes

Makes eight 4-ounce crab cakes

  • 2 pounds fresh lump crab
  • 1/2 cup mayonnaise
  • 1 egg 
  • 1 1/2 teaspoons Seafood Magic seasoning 
  • 1 lemon, zested
  • 1 1/2 teaspoons fresh parsley 
  • 1 cup panko breadcrumbs 
  • 1 cup olive oil
  • 8 ounces unsalted butter

Preheat oven to 350 degrees.

In a mixing bowl, whisk together mayonnaise, egg, seasoning, lemon zest and parsley. Fold in lump crab and breadcrumbs. Mix thoroughly but do not over mix or the lumps of crab will break down into smaller pieces. You want to keep some large chunks.

Portion out 4 ounces of crab mix by hand, pressing the edges and shaping a round cake while applying pressure inwardly so the crab cake holds shape. Set crab cakes aside.

fried green tomatoes

 

In a sauté pan, on medium-high heat, heat olive oil and butter until butter is melted and fully combined. Once oil mixture is hot, set crab cakes in pan and fry 2-3 minutes on each side or until crab cakes are golden brown.

Transfer crab cakes to an oven-safe pan and allow to cook 8 more minutes at 350 degrees.

Sweet Potato Succotash 

  • 6 ounces unsalted butter
  • 2 Mississippi sweet potatoes, peeled and chopped to 1/4-inch dice
  • 2 ears of Long Farms sweet corn, cut off of the cobb
  • 2 tablespoons salt and pepper 
  • 1 teaspoon dried thyme 
  • 1/2 teaspoon crushed red pepper 
  • 1 tablespoon minced garlic
  • 1 small yellow onion, chopped
  • 2 tablespoons bourbon
  • 1 cup Ten Horse Farm field peas, cooked
  • 1/4 cup Panhandle Produce micro cilantro 

In a large sauté pan, melt butter on medium-high heat. Add sweet potatoes to pan and sauté, stirring regularly so they do not stick. After sweet potatoes have cooked 3-4 minutes, add corn, salt and pepper, thyme, crushed red pepper, garlic and onion. Sauté mix, stirring regularly for 2-3 minutes or until onions become translucent. Add bourbon and stir, allowing alcohol to cook off and the flavor to permeate the mix. Add cooked field peas and stir. Remove from heat.

On a plate, serve 3/4-cup Sweet Potato Succotash. Set a crab cake on top and drizzle with Remoulade. Finish with micro cilantro.