Green Tomato Seafood Explosion



Green Tomato Seafood Explosion
Cafe' Jardin, Beau Rivage

Crabmeat Layer Ingredients

  • 6 oz Crabmeat
  • 4 Tbs Mayonnaise
  • 1 Tbs diced Red Onion
  • 1 Tbs diced Green Pepper
  • 2 chopped Green Onions
  • 1 tsp Tabasco
  • 1 tsp Lea & Perrin's Worcestershire Sauce
  • 2 tsp Old Bay Seasoning
  • 4 Tbs Japanese Bread Crumbs

Sauce Ingredients

  • 2 Tbs Olive Oil
  • 4 Green Onions, chopped
  • 1 tsp Thyme
  • 3 Tbs Ketchup
  • 8 oz Crawfish Tails
  • 1 cup Heavy Cream

Base Layer Ingredients

  • Green Tomato (12 quarter inch slices)
  • 2 cups Corn Flour
  • 2 tsp Salt
  • 2 tsp White Pepper
  • 2 cups Buttermilk
  • 2 cups Vegetable Oil

Top Layer Ingredient

  • 12 blackened shrimp (Coat in blackening seasoning and saute in oil.)


    1. Mix together all crabmeat layer ingredients except the crabmeat and breadcrumbs. Blend in the breadcrumbs thoroughly. Gently fold in the crabmeat. Form into 8 equal patties & warm up in oven.
    2. Make the sauce by heating olive oil and sauteing the green onion, thyme and ketchup for 2 minutes. Add the crawfish and cook for two additional minutes. Add in the heavy cream, bring to a boil, ,then reduce heat to low. Reduce quantity by half. Set aside keeping warm.
    3. Soak the green tomatoes in the buttermilk and mix salt and pepper with the corn flour. Dredge the tomatoes in the flour mixture and saute in the vegetable oil approximately 2 minutes on each side until golden brown.
    4. Layer products in order: tomato, crab cake, tomato, crab cake, tomato.
    5. Ladle 1/4 of the sauce over the top of each tomato tower. Garnish with 3 blackened shrimp around the base of each tower. Dust the plate with blackening spice.