Fried Green Tomatoes with Crab Ravigote and Rémoulade

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Crab Ravigote:

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

Rémoulade:

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

Charred Corn Relish:

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

Fried Green Tomatoes:

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

To Serve:

Microgreens, for garnish