Fried Green Tomatoes With Lump Crabmeat And Dave's Ravigote | Emerils.com

Ingredients

• 1 1/2 cups Emeril's Mayonnaise
• 2 teaspoons Dijon mustard
• 3 teaspoons fresh lemon juice
• 1/2 cup minced yellow onion
• 1 tablespoon minced shallots
• 1 teaspoon minced garlic
• 1/4 cup drained capers, crushed
• 3 tablespoons chopped fresh parsley leaves
• 1 tablespoon chopped fresh chervil leaves
• 1 tablespoon chopped fresh tarragon leaves
• 1 pound lump crabmeat, picked over for shells and cartilage
• Salt and freshly ground black pepper to taste
• 2 pounds (about 6 medium-size) Creole or other tomatoes , not very ripe and on the green side, cut crosswise into 1/2-inch-thick slices
• Essence to taste
• 1/2 cup vegetables oil, as needed
• 1 cup bleached all-purpose flour
• 1/2 cup buttermilk
• 2 large eggs, lightly beaten
• 2 cups yellow cornmeal
• 4 cups thinly sliced mesclun or other baby greens
• 3 tablespoons extra virgin olive oil