TLC Cooking "Emeril's Grilled Heirloom Tomatoes with Crabmeat Remoulade"

Emeril's Grilled Heirloom Tomatoes with Crabmeat Remoulade

Planet Green

YIELD 4 servings

INGREDIENTS

For the tomatoes:
2 ½ pounds	heirloom tomatoes, cut crosswise into 1/2 inch thick slices
Fleur de sel, to taste
Coarse ground black pepper, to taste
1 pound	jumbo lump crabmeat, picked over for shells and cartilage
Freshly snipped chives, for garnish
For the remoulade sauce:
1 cup	mayonnaise
¼ cup	finely chopped cornichons or dill pickles
2	garlic scapes, finely chopped
2 tablespoons	minced shallots
2 tablespoons	minced green onions, green tops only
2 tablespoons	chopped fresh parsley
1 tablespoon	minced fresh tarragon (or 1/3 teaspoon crushed dried tarragon)
1 tablespoon	finely chopped capers
2 teaspoons	Creole mustard, or other spicy, whole grain mustard
½ teaspoon	Louisiana hot sauce
¼ teaspoon	cayenne pepper
1	lemon, juiced
Salt and freshly ground pepper to taste

PREPARATION:

For the tomatoes:

Place the tomatoes onto a platter. In a large mixing bowl, combine the crabmeat with the White Remoulade Sauce, to taste.
To serve, place two or three slices of the tomato (depending on their size) onto each of 4 plates. Divide the Remoulade evenly between the 4 plates and garnish with the snipped chives. Serve immediately.

For the remoulade sauce:

Combine all ingredients in a small bowl and stir well to blend. Refrigerate until ready to serve.
Editor's Note: Look for sustainable crab and organic ingredients.

This recipe appears in: Vegetarian