Fried green tomato crab cakes with pickled-okra remoulade

Fry, crab and pickle want fizz and acid.

A cold lager or Riesling; pickled-okra lemonade if skipping alcohol.

Crab cakes three days, remoulade three days. Reheat cakes and tomatoes separately at 375°F. Do not freeze assembled stacks.

• Lump crabmeat1 lb
• Green tomatoes2 ea
• Panko0.75 cups
• Mayonnaise0.75 cups
• Pickled okra0.25 cups
• Lemon2 ea
• Dijon mustard1 tbsp
• Capers0.5 tbsp
• Old Bay seasoning0.5 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Pan time scales, because a second panful is a second turn: about 30 minutes at the stove in total. Crowding one pan to save a round drops the heat and stews it.

1. Read the whole method before you shop. This is a planning recipe for fried green tomato crab cakes with pickled-okra remoulade, not a certified kitchen test.
2. Amounts below are one batch: 8 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. Stovetop occupancy is about 30 minutes at this scale. One pan, do not crowd.
5. Holds about 20 minutes once finished. After that, quality drops — do not invent extra time.
6. Drink pairing: A cold lager or Riesling; pickled-okra lemonade if skipping alcohol.
7. Leftover route: Crab cakes three days, remoulade three days. Reheat cakes and tomatoes separately at 375°F. Do not freeze assembled stacks.
8. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.