Recipes from Sobriquet Winery

Below is the first in a series of recipes we will be posting on our website.

Fried Green Tomatoes Topped with Warm Shelled Crab


This Fried Green Tomato recipe  will be featured on The Wine Enthusiast's Top Shelf. This recipe would be great pared with our 2009 Pinot Noir.

Fried Green Tomatoes  
6  medium green tomatoes 2  cup olive oil
1  quart buttermilk 4  cups bread crumbs
1  teaspoon salt 2  cups flour
2  eggs – beaten with 2 teaspoons water 2  cups vegetable oil
½  teaspoon tarragon 1  teaspoon old bay seasoning
2  cup water ½  cup of cream
2  clove of garlic – minced 1  tablespoon dried basil
2  stalks celery – chopped ¾  cup mayonnaise
½  red bell pepper – chopped   ½  cup parsley – chopped
½  jalapeno  pepper 1  teaspoon dried dill
2  tablespoons Dijon mustard  2  cups catsup
1  tablespoon Worcestershire sauce  2  tablespoons chopped capers


Fried Green Tomatoes
Trim off the top and the bottom of each tomato. Cut each tomato in half to make two equal slices, about 1 inch thick. Place twelve tomato slices in a glass or stainless steel pan. Salt the tomatoes both sides, and pour buttermilk over each slice. Make sure both sides are coated. Refrigerate for 2 hours. Remove the tomatoes from the refrigerator, drain and pat dry. Coat each side of the tomato slices with flour, then each side with the egg mixture (egg and water), and then heavily coat each side with bread crumbs. Now fry four tomatoes slices at a time in the oil over a medium heat until they are golden brown. Drain on paper towels. Keep warm until presentation. Salt and pepper to taste.

Sauté  the onion, garlic, celery and peppers in olive oil until soft. Add catsup, mustard, water, herbs, old bay seasoning and Worcestershire. Simmer this mixture for about 1 hour. Add capers, mayonnaise and cream. Spoon sauce over the warm fried green tomatoes.  Top with fresh shelled crab.

Serve and Enjoy!!


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