Fried Green Tomatoes, Citrus Crab, Smoked Bacon Jam, Parsley Salad

Fried Green tomatoes, cranb  (2).JPG

Pair With

Nº 19



citrusy, smoky, salty


1 hour


For the Bacon Jam:

2 cups smoked bacon (small, diced and rendered)

2 cups onion (small, diced)

¼ cup white balsamic

¼ cup green onion (finely chopped)

6 Tbsp. butter

1 Tbsp. kosher salt

1 Tbsp. black pepper

For the Crab Mixture:

2 cups crabmeat

1 lime (zested, juiced)

1 lemon (zested, juiced)

1 tsp. salt

1 tsp. black pepper

¼ cup mayo

1 Tbsp. roasted jalapeno (finely chopped)

¼ cup red onion (small, diced)

¼ cup green onion (small, diced)

For the Green Tomatoes:

4 cups uncooked polenta

1 Tbsp. salt

1 Tbsp. black pepper

4 Tbsp. dried oregano (finely chopped)

4 Tbsp. parsley (finely chopped)

1 green tomato (medium thick slices, breaded and fried)

egg whites (from 8 eggs, beaten)

For the Parsley Salad:

¼ of 1 bunch parsley (stems removed)

celery leaves (picked from 1 celery)

1 tsp. salt

1 tsp. black pepper

4 Tbsp. extra virgin olive oil



For the Bacon Jam: in a small saucepan, add smoked bacon on low heat and cook until fat has rendered and bacon is crispy. Add onions, salt pepper and butter and cook down for about 30 minutes. Add white balsamic and green onions and cook for 10 minutes. Set aside and let cool.

For the Crab: in a large bowl, mix together all ingredients, set aside in refrigerator.

For the Green Tomatoes: in a small bowl, combine polenta, oregano, parsley, salt and pepper. In another bowl, add egg whites; take tomato slices and one by one dip into egg white and then the breading mix. Repeat this twice on each tomato. Place tomatoes in the fryer and fry until golden brown.

For the Parsley Salad: in a small bowl combine all ingredients together for the salad.

To plate: arrange 2 tomatoes per plate with crab mixture in between them and bacon jam on the sides. Add the parsley salad on top and serve cold.