Fried Green Tomato Stack Recipe

Slice tomatoes into 1/2-inch thick rounds. Pat slices dry with paper towels to remove excess moisture.

Set up a dredging station: place flour in one shallow bowl and season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. In a second bowl whisk eggs with buttermilk until smooth. In a third bowl combine cornmeal, optional fine cornmeal or panko, remaining 1/2 tsp salt, 1/4 tsp black pepper and remaining 1/4 tsp paprika.

Heat a 10–12-inch skillet over medium heat and add enough vegetable oil to reach about 1/4 inch depth (roughly 3/4 to 1 cup). Heat oil until it registers 350°F (175°C) or a small pinch of cornmeal sizzles on contact.

Working in batches (do not crowd), dredge each tomato slice first in the seasoned flour, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip off, then press into the cornmeal mixture to coat both sides, ensuring edges are well covered.

Carefully place coated tomato slices in the hot oil. Fry 2–3 minutes per side until golden brown and crisp. Adjust heat to maintain an oil temperature around 325–350°F so they brown without burning. Transfer cooked slices to a paper towel–lined rack or plate to drain.

Keep fried tomatoes warm in a 200°F (95°C) oven on a wire rack while frying remaining slices.

Gently check crab meat for any shells and remove them. In a medium bowl combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce and hot sauce; whisk until smooth.

Fold in chopped tarragon, minced shallot, diced celery and capers. Gently fold in crab meat, taking care not to break the lumps. If the mixture seems too thick, stir in up to 1 teaspoon of extra-virgin olive oil to loosen. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust seasoning or lemon as needed.

Chill the crab salad in the refrigerator for 10–15 minutes to let flavors meld, or proceed immediately if short on time.

Place a small handful (about 1/4 cup) of baby arugula or microgreens on each serving plate as a base to absorb any oil and add freshness.

Stack: place one fried green tomato slice on top of the greens, spoon about 2 tablespoons of tarragon crab salad onto the tomato, top with a second fried tomato, add another 2 tablespoons of crab salad, then finish with a third fried tomato slice. (Makes a 3-layer stack; adjust to 2 layers if tomatoes are small.)

Garnish each stack with a small tarragon sprig, a light sprinkle of coarse sea salt and a squeeze of lemon wedge over the top. Serve immediately while fried tomatoes are hot and crab salad is cool.