Make the remoulade first so flavors meld: in a bowl combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp creole or whole-grain mustard, 1 tsp hot sauce, 1/2 tsp paprika, 1 tbsp chopped capers, 1 tbsp chopped cornichons, 1 tsp lemon juice and 1 tbsp minced parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth, taste and adjust acidity or heat. Refrigerate until service.

Red Pepper & Field Pea Relish

Combine 1 cup cooked field peas, 1/2 cup roasted diced red pepper, 2 tbsp finely diced red onion and 2 tbsp chopped cilantro or parsley in a bowl. Add 1 tsp apple cider vinegar, 1 tsp olive oil and 1/2 tsp honey; season with 1/4 tsp salt and 1/4 tsp black pepper. Toss gently; refrigerate briefly to let flavors marry. Adjust seasoning to taste.

Fried Green Tomatoes

Prepare tomatoes: slice each green tomato into 1/2-inch thick rounds and pat dry.

Set up dredging station: in one shallow bowl place 1/2 cup buttermilk, in another mix 3/4 cup cornmeal, 1/4 cup flour (all-purpose), 1/4 cup fine cornmeal or semolina (optional), 1 tsp salt and 1/2 tsp black pepper.

Heat 1/2 cup vegetable oil in a skillet over medium heat until shimmering. Working in batches, dip tomato slices into buttermilk, then press into the cornmeal mixture to coat both sides, shaking off excess.

Fry tomato slices 2–3 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate and keep warm in a 200°F (95°C) oven while you finish others.

Crab Cakes

Make crab cake mixture: in a large bowl combine 1 lb picked lump crab meat, 1/2 cup mayonnaise, 1 beaten large egg, 1 tbsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 tsp Old Bay, 2 tbsp chopped parsley, 1/4 cup finely diced red bell pepper, 1 tbsp finely minced shallot, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Gently fold in 1 cup fresh breadcrumbs (or panko) until the mixture holds when gently pressed; avoid overworking to keep cakes tender.

Form cakes: divide mixture into 6 equal portions (about 3 oz each) and gently shape into patties about 3 inches wide and 3/4-inch thick. Place patties on a tray and chill 20–30 minutes to firm up (or 10 minutes in freezer).

Dredge and fry: set up dredging station with 1/2 cup all-purpose flour and 1 beaten egg. Lightly coat each chilled patty in flour, tap off excess, then dip in beaten egg. Heat 1/2 cup vegetable oil and 1 tbsp butter (optional) in a large skillet over medium heat until shimmering. Fry crab cakes 3–4 minutes per side, flipping once, until golden brown and cooked through (internal temp ~145°F/63°C). Work in batches and avoid crowding. Transfer to a rack or paper towel-lined plate and keep warm.

To Serve

Assemble: on each plate place one or two fried green tomato slices. Top with a warm crab cake. Spoon 1–2 tablespoons of red pepper & field pea relish alongside and add a generous dollop (about 1–2 tbsp) of remoulade on the side or lightly drizzled over the crab cake.

Garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately while crab cakes and tomatoes are hot.