Wash tomatoes and pat dry. Trim the stem end, then slice each tomato into 1/3- to 1/2-inch thick rounds; you should get about 3–4 slices per tomato depending on size. Place slices on a paper towel-lined tray and sprinkle lightly with 1/2 teaspoon kosher salt; let sit 10 minutes to draw out a little moisture, then blot dry.

Set up dredging station

In one shallow bowl combine the all-purpose flour and 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. In a second bowl whisk the eggs with the buttermilk and hot sauce (if using). In a third bowl combine the cornmeal, optional fine cornmeal or panko, remaining 1/2 teaspoon kosher salt and 3/4 teaspoon black pepper; mix well.

Dredge tomatoes

Working in batches, coat each tomato slice first in the flour (shake off excess), then dip into the egg-buttermilk mixture, allowing excess to drip, then press into the cornmeal mixture to thoroughly coat both sides. Place dredged slices on a wire rack; let rest 5–10 minutes to help the coating adhere.

Heat oil and fry

In a large heavy skillet (cast iron preferred) add vegetable oil and unsalted butter (if using) and heat over medium-high until shimmering and a deep-frying thermometer reads 350°F (175°C). If you don't have a thermometer, test with a small bit of cornmeal — it should sizzle immediately and brown in about 30–45 seconds. Fry tomatoes in a single layer (do not overcrowd) 2–3 minutes per side, until golden brown and crisp. Use tongs to flip gently.

Drain

Transfer fried tomatoes to a paper towel-lined plate or wire rack set over a baking sheet. Immediately season lightly with a pinch of salt. Keep warm in a 200°F (95°C) oven if making multiple batches.

Crab Salad

Prepare crab

Inspect the lump crab meat for shells and cartilage and pick them out. Gently flake the crab into larger pieces; avoid overworking so the lumps stay intact.

Make dressing

In a medium bowl whisk together mayonnaise, Greek yogurt, lemon juice, lemon zest, Dijon mustard, and old bay seasoning until smooth. Taste and adjust salt and pepper.

Combine salad

Add flaked crab, chopped chives, parsley, capers (if using), sliced scallion, and diced celery to the dressing. Gently fold to combine, keeping lumps of crab. Refrigerate the crab salad 10–15 minutes to let flavors meld (while frying tomatoes) or up to 1 hour.

Assembly & Serving

Arrange a bed of microgreens or baby arugula in the center of each plate (optional). Place 2–3 warm fried green tomato slices per serving. Spoon about 3/4 cup of crab salad (adjust to preference) on top of or beside the tomatoes, allowing crab lumps to show. Garnish with extra chives or parsley, a lemon wedge, and a drizzle of hot sauce or remoulade if desired.

Serve immediately while tomatoes are warm and crisp. Leftover crab salad can be stored in an airtight container in the refrigerator for up to 2 days; fried tomatoes are best eaten same day.