Slice each green tomato into 1/3-inch thick rounds (about 3–4 slices per tomato). Lay on a paper towel and lightly sprinkle both sides with 1 tsp salt and 1/2 tsp black pepper. Let sit 5–10 minutes to draw out moisture, then pat dry.

Set up dredging stations

Place cornstarch in a shallow plate. In a second bowl, whisk together eggs and buttermilk until smooth. In a third shallow bowl, combine gluten-free panko (or crushed cornflakes) with cayenne pepper (if using).

Dredge and coat

Working one slice at a time: dust tomato in cornstarch, shake off excess, dip into egg-buttermilk, then press into panko mixture to coat evenly. Set coated slices on a wire rack while you heat oil.

Fry tomatoes

Pour oil into a large skillet to reach about 1/8–1/4 inch depth and heat over medium-high until shimmering and a breadcrumb sizzles immediately (about 350°F if using a thermometer). Fry tomato slices in batches 2–3 minutes per side until golden brown and crisp. Transfer to paper towels or a rack and season immediately with a light sprinkle of kosher salt. Keep warm in a low oven (200°F) if needed.

Thai Curry Crab Salad

Combine mayonnaise and Thai red curry paste in a medium bowl until smooth. Add lime juice, fish sauce and sesame oil; whisk to incorporate. Fold in crab meat gently to keep lumps intact. Add cilantro, scallion, diced red bell pepper and black pepper; fold to combine. Taste and adjust seasoning with a little extra lime or fish sauce if needed. Chill briefly (10–15 minutes) to let flavors marry.

Coconut Honey Drizzle

Whisk together cream of coconut (or reduced coconut milk) with honey and lime zest until smooth. If too thick, thin with 1–2 tsp warm water. Taste for balance — sweet with a hint of lime — and keep at room temperature for plating.

Quick Pickled Mango

Place julienned mango in a small bowl. Warm rice vinegar with sugar and salt (30 seconds in microwave or a small saucepan) to dissolve. Pour warm vinegar over mango, add sliced chili if using, and toss. Let sit at least 10 minutes (can be made up to 2 hours ahead and refrigerated). Drain lightly before serving.

Assembly & Garnish

Place 3–4 fried green tomato rounds on each plate. Spoon 2–3 tbs of the Thai curry crab salad atop the tomato stack, or arrange the crab salad beside the tomatoes if preferred. Drizzle 1–2 tsp coconut honey over the crab and tomatoes in a thin zigzag. Top with a small mound (about 1 tbs) of pickled mango. Garnish with micro cilantro and a lime wedge. Finish with a light sprinkle of black pepper and a pinch of kosher salt to taste.

Serve immediately so the tomatoes remain crisp. Leftovers: store crab salad separately refrigerated up to 24 hours; reheat tomatoes briefly in a 350°F oven for 5–7 minutes to crisp.