Fried Green Tomatoes with Crab Ravigote and Rémoulade

Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1 1/2 teaspoons finely chopped capers
• 1 1/2 teaspoons Creole mustard
• 3/4 teaspoon Dijon mustard
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon minced garlic
• 1/8 green bell pepper, finely diced (about 2 tablespoons)
• 1/8 red bell pepper, finely diced (about 2 tablespoons)
• 1/2 stalk celery, finely diced (about 2 tablespoons)
• 1 tablespoon freshly squeezed lemon juice
• 8 ounces fresh jumbo lump crabmeat, picked over for shells and cartilage
• 1 cup mayonnaise
• 3 tablespoons ketchup
• 2 tablespoons prepared horseradish
• 2 tablespoons Creole mustard
• 2 tablespoons fresh parsley leaves, coarsely chopped (about 1 tablespoon chopped)
• 1 tablespoon Creole seasoning, such as ‘Shef
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons white wine vinegar
• 3/4 teaspoon cayenne pepper
• 3/4 teaspoon smoked paprika
• 2 medium ears corn, husked
• 2 tablespoons finely diced radish
• 1 tablespoon olive oil
• 1 1/2 teaspoons chopped fresh cilantro
• 1 1/2 teaspoons finely diced Fresno chiles
• 1 lime
• Canola oil, for frying
• 2 large green beefsteak tomatoes (1 1/4 to 1 1/2 pounds), sliced about 1/2 inch thick
• Kosher salt and freshly ground black pepper
• 3 cups all-purpose flour
• 1 tablespoon Creole seasoning, such as ‘Shef
• 2 cup buttermilk

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