Recipes > Dinner

Fried Green Tomato Crab Cake Sandwich with Remoulade

Prep Time

20 minutes

Cook Time

10 minutes


4-6 people

Crab cakes sandwiched between two fried green tomatoes and smothered in a flavorful remoulade … this dish by Chef RLI combines Southern favorites with the flavors of citrus and spice.

Fried Green Tomato Crab Cake Sandwich with Remoulade

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Kitchen Tip : Fried Green Tomato Crab Cakes


  • 1 Pound Jumbo Lump Crab

  • 1 Whole Egg

  • 5 Tablespoons Dijon Mustard

  • 5 Tablespoons Mayonnaise

  • 2 Tablespoons Fresh Lemon Juice

  • 3 Teaspoons Tony’s Original Creole Seasoning

  • 1/2 Teaspoon Celery Seeds

  • 1/4 Cup Applewood Smoked Bacon, Cooked and Chopped

  • 1 Tablespoon Scallions, Thinly Sliced

  • 1/4 Cup Asiago Cheese

  • 1 Cup Crushed Ritz Crackers

  • 1/2 Cup All-Purpose Flour

  • 1 Stick Unsalted Butter

  • 1 Cup All-Purpose Flour

  • 3 Eggs

  • 2 Tablespoons Water

  • 2 Cups Panko

  • 2 Tablespoons Tony’s Original Creole Seasoning

  • 2 Teaspoons Smoked Paprika

  • 3 Large Green Tomatoes, Cored and Cut into 12 Slices

  • 1/2 Cup Grapeseed Oil

  • 3/4 Cup Mayonnaise

  • 2 Teaspoons Dijon Mustard

  • 1 1/2 Teaspoons Whole-grain Mustard

  • 1 Teaspoon Tarragon Vinegar

  • 2 Teaspoons Drained Capers, Chopped

  • 1 Tablespoon Parsley, Chopped

  • 1 Scallion, Thinly Sliced

  • Tony’s Original Creole Seasoning

  • Clear


Making the Crab Cakes:

  1. Combine egg, mustard, mayonnaise, lemon juice, Tony’s Original Creole Seasoning and celery seeds.
  2. Using a spatula, mix in bacon, scallions and cheese.
  3. Gently fold in the crab meat and cracker crumbs.
  4. Taste and adjust seasoning as needed.
  5. Refrigerate at least 30 minutes to ensure the cracker crumbs absorb the liquid.
  6. Divide the mix into six balls, dust with flour and press into a cake.
  7. Melt butter in a large skillet over medium heat.
  8. Fry the crab cakes for 2-3 minutes per side, until golden brown.
  9. Remove the crab cakes from the skillet and drain on paper towels.

Making the Fried Green Tomatoes:

  1. Combine the flour, 1 tablespoon Tony’s Original Creole Seasoning in medium bowl.
  2. In a second bowl, combine and beat the eggs with 2 tablespoons water.
  3. In a third bowl, combine the panko, 1 tablespoon Tony’s Original Creole Seasoning and smoked paprika.
  4. Dredge each tomato slice in the flour mixture, then the egg mixture and finally into the panko mixture.
  5. Place the breaded slices on a sheet pan until ready for use.
  6. Heat grapeseed oil in a large skillet over high heat until almost smoking (if using a deep fryer, heat oil to 350°F).
  7. Lower the heat under the skillet to medium and carefully slip the breaded tomato slices into the hot oil.
  8. Fry for 2 minutes on each side or until golden brown.
  9. Remove the tomatoes from the oil and drain on paper towels.
  10. Sandwich each crab cake between two slices of fried green tomato.
  11. Drizzle with remoulade.

Making the Remoulade:

  1. Combine mayonnaise, Dijon mustard, whole-grain mustard, vinegar, capers, parsley, scallions and Tony’s Original Creole Seasoning in a medium bowl and whisk to fully incorporate.

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