Creole Fried Green Tomatoes topped with lump crabmeat salad & white remoulade sauce

July 05, 2023

Creole Fried Green Tomatoes topped with lump crabmeat salad & white remoulade sauce

Creole fried green tomatoes hold a significant place in the culinary history of New Orleans, representing a delightful fusion of Creole and Southern influences. The origins of this beloved dish can be traced back to the early 19th century, when the French-speaking Creole population of New Orleans began incorporating their unique flavors into traditional Southern cuisine. The abundance of unripe tomatoes in the region provided the perfect canvas for experimentation, leading to the birth of fried green tomatoes as a local delicacy.

The preparation of creole fried green tomatoes involves slicing firm, unripe tomatoes and coating them in a seasoned cornmeal or flour mixture before frying them to a golden crisp. The result is a harmonious combination of tangy tomato flavors with a satisfying crunch. Over time, this dish gained popularity not only among the Creole community but also among visitors to New Orleans, who eagerly indulged in the city's vibrant culinary scene. Creole fried green tomatoes have since become an iconic appetizer or side dish, often served alongside other Creole classics like gumbo or jambalaya, adding a refreshing and savory element to the rich and spicy flavors of the region. Today, this flavorful creation continues to be celebrated and savored as a testament to the rich cultural heritage of New Orleans.

White Remoulade Sauce

This recipe for White Remoulade Sauce is reprinted from our Across the Table cookbook written by Anne Leonhard and Harriet Robin.

Creole cuisine borrows heavily from classic French cooking traditions. Remoulade is one of the sauces that was part of the repertoire brought over by the French chefs who arrived in New Orleans after the French Revolution. Over the years, New Orleanians have perfected the many recipes that have become hallmarks of our New Orleans dishes. One of the standout sauces we New Orleanians eat on a regular basis is remoulade sauce. There are two kinds of remoulades, red and white.

My father-in-law made this incredible white remoulade, a more French rendition. His recipe has the classic flavor profile, and is my favorite version. I think of remoulade as the soulmate to our wonderful fried and boiled seafood and in particular the popular New Orleans own Shrimp Remoulade. 

–Anne Leonhard, author of Across the Table


  • 1 cup mayonnaise
  • ⅓ cup Creole mustard (similar to Dijon coarse mustard)
  • 1½ tsp. lemon juice, freshly squeezed ¼ cup green onions, finely chopped
  • Dash Worcestershire sauce
  • ½ tsp. hot sauce
  • Dash cayenne
  • 1-2 tbl. horseradish sauce


  1. Combine all ingredients in a non-reactive bowl.
  2. Chill sauce in refrigerator for 45 minutes.
  3. All the ingredients can be adjusted to your taste. Perfect example is the horseradish. Start with one tablespoon and adjust up if needed.

Creole Fried Green Tomatoes


  • 5 medium green tomatoes, sliced ½ inch thick
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt, divided
  • 2 large eggs
  • 1 cup whole buttermilk
  • 1 teaspoon hot sauce, tabasco or crystal
  • 2 cups panko bread crumbs
  • ½ cup self-rising yellow cornmeal mix
  • 1 tablespoon Joe’s Stuff seasoning, add more for additional flavor
  • Vegetable oil, for frying
  • Lump crabmeat salad, white remoulade sauce and chopped fresh parsley, for garnish, optional


  1. Slice tomatoes ½ inch thick and place slices on several layers of paper towels; sprinkle 1 teaspoon salt all over both sides of tomatoes. Let stand for 30 minutes. Pat tomato slices dry with paper towels.
  2. In a shallow dish, place flour. In a medium bowl, whisk together eggs, buttermilk, and hot sauce. In another shallow dish, stir together bread crumbs, cornmeal, and Joe’s Stuff seasoning.
  3. Working in batches, dredge tomato slices in flour to coat, shaking of excess. Dip tomato slices in egg mixture, letting excess drip off. Dredge slices in bread crumb mixture, gently pressing to adhere. Place tomatoes on a wire rack.
  4. In a 12-inch cast-iron skillet, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°. Working in batches, carefully place tomatoes in hot oil, being careful not to overcrowd pan. Cook, turning once, until golden brown, about 2 minutes. (Don't forget to adjust heat as needed to maintain 350° during this process.) Remove tomatoes with a slotted spoon or spider, and let drain on a wire rack or paper towels.
  5. Serve with Rémoulade and crabmeat salad. Garnish with parsley, if desired.

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