Our Recipes

Every Single recipe in this cookbook was reduced to family portions and cooked by Mike Anderson. We cook recipes to make them absolutely perfect which is our retaurant's standard.

Below is a recipe from our book. If you would like to purchase our recipe book please click here.
Fried Green Tomatoes

1 lb Fresh Blue Jumbo or Claw Crabmeat

2 each Medium Green Tomatoes (sliced 1/4 inch)

1 cups Buttermilk

2 cups cottonseed oil

Remoulade Sauce: (In mixing bowl, add all ingredients and mix thoroughly)
2 1/2 tablespoon parsley flakes, divided
2 tablespoons finely chopped celery
2 boiled eggs, finely chopped
2 1/4 teaspoons prepared horseradish
1 1/4 teaspoons creole mustard
3/4 teaspoon yellow mustard
cayenne pepper
3 1/2 tablespoons ketchup
2 tablespoons chopped green onions
1/4 teaspoon hot sauce
1/4 teaspoon worcestershire sauce
1/2 teaspoon sugar
1/4 teaspoon granualated garlic
1/4 teaspoon salt
3/4 cup mayonnaise

Crabfinger Batter:
1 1/2 cups self-rising flour
1 teaspoon salt
2 teaspoons cayenne pepper
1 1/2 teaspoons granulated garlic
  • Heat oil in skillet to 350 degrees.
  • Place sliced tomatoes one time in crabfinger batter, one time in buttermilk, one more time in batter. Gently place tomatoe slices in skillet. Cook till golden brown on both sides (2 minutes per side).
  • Heat crabmeat in skillet with 2 tablespoons of butter. (drain butter from crabmeat)
  • To serve, arrange tomatoes on a platter, then top with crabmeat and remoulade sauce. Garnish with paprika and parsley.