Sauteed Softshell Crabs on Fried Green Tomatoes with Blue Cheese Dressing

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Walter Royal
Skills for Culinarians Day Cookbook, July 2004


Fried Green Tomatoes
6 green tomatoes, Cut in 1/2-inch thick slices
1 cup buttermilk
1 1/2 Cup peanut oil
2 cups white cornmeal
1 cup Flour
1 T salt
2 t black pepper
1 t Cajun spice seasoning
Pinch of basil
Pinch of oregano
Pinch of cilantro
Pinch of thyme
Dash of nutmeg
Salt and pepper to taste

Softshell Crab
8 small to medium crabs, cleaned and dressed
Seasoned flour for dusting
Salt and pepper to taste
Dash of vegetable oil

Blue Cheese Dressing
1/2 cup heavy cream
6 oz. very good blue Cheese (Maytag or gorgonzola)
1 T Champagne vinegar

8 oz. thin sliced Cured country ham, julienned
2 T capers, rinsed
1 cup diced red tomato


Fried Green Tomatoes
1) Season tomatoes with salt and pepper; place slices in buttermilk For 1 hour.

2) Mix cornmeal, flour, salt and pepper, Cajun spice seasoning, nutmeg and spices.

3) Dredge tomato slices in mixture.

4) Heat oil in heavy gauged pan at 275-300° F

5) Place tomatoes in hot oil For 3-4 minutes on each side, or until golden brown and tender to touch. Place on lined pan to drain. Keep warm.

Softshell Crab
1) Pat Crabs dry; dust in ?our seasoned with salt and pepper.

2) Sauté over medium heat For 2 minutes a side.

Blue Cheese Dressing
1) Mix really well with a Fork. Set aside.

To assemble:
1) Stack tomatoes 2-3 high.

2) Place soFt shell Crabs atop.

3) Cascade blue cheese dressing over crab and onto plate.

4) Sprinkle plate with ham, Caper and tomato. Garnish with herb of choice.


8 Portions


Main Dish, Pork, Seafood

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals