Fried Green Tomato Crab Cakes

Fried Green Tomato Crab Cakes

1 (8 oz) container jumbo lump crabmeat (you can use the cheap-o kind by the tuna)
1 1/2 cups panko (Japanese break crumbs, divided)
2 tbsp minced red bell pepper
1 tbsp minced green onion
2 tsp Old Bay seasoning
salt
2 large eggs
2 tbsp mayo
1 tbsp Fresh lemon juice
1 cup flour (I like the Kentucky Pride seasoned flour)
3 green tomatoes sliced about 1/4" thick
Crisco for frying

1. In a medium bowl, combine crabmeat, 1/2 cup panko bread crumbs, bell pepper, green onion, Old Bay, and salt.
2. In a small bowl, beat 1 egg. Whisk in mayo and lemon juice. Add egg mixture to crab mixture.
3. In a shallow dish, combine flour and 1/2 tsp salt.
4. In a seperate shallow dish, combine remaining 1 cup breadcrumbs and 1 tsp Old Bay. Coat tomato slices in flour mixture. Shape about 2 tbsp crab mixture on top of each tomato slice.
5. In a small bowl, lightly beat remaning egg. Lightly brush each side of crab cake with egg and coat with breadcrumb mixture.
6. In a large nonstick skillet, heat criscol over medium heat. Add crab cakes, and cook or 3 to 4 minutes per side until golden brown.

Serve with Green Onion Remoulade

1 cup Mayo
1 bunch green onions, green parts only
2 tbsp Creole mustard
2 tbsp sour cream
1/4 cup sweet pickle relish
2 tbsp chopped fresh parsley
1 tbsp capers, rinsed and drained (I hate capers so these were a no go!)
1 tsp minced garlic
black pepper..about 1/4 tsp
1. In a bowl or food processor, combine mayo, green onions, mustard, and sour cream; process until well blended. Add remaining ingredianets and pulse until combined.

(recipe courtesy of Simply Southern)