Fried Green Tomato, Crab and Ham Sandwich

• 16 small (golf-ball size) green tomatoes
• 6 large eggs
• 4 tablespoons heavy cream
• Salt and freshly ground black pepper
• 2 cups stone-ground yellow corn meal
• 1 cup vegetable oil
• 1 1/4 teaspoon Old Bay seafood seasoning
• 13 cup mayonnaise
• 1 tablespoon Dijon mustard
• Juice of 1 lemon
• 1 teaspoon finely chopped parsley
• 1 tablespoon finely chopped red bell pepper
• 1/4 teaspoon baking powder
• 1 pound jumbo lump crab meat
• 13 cup all-purpose flour, plus extra for dusting
• Basil Sauce
• 4 tablespoons finely diced Smithfield ham

1. Trim and discard the ends of the tomatoes, and halve tomatoes horizontally.
2. In a medium mixing bowl combine 4 of the eggs, heavy cream and salt and pepper to taste.
3. Mix until well blended.
4. Dip tomato halves in egg mixture, turning to coat completely, then dust well with corn meal.
5. In a large heavy skillet over medium-high heat, heat 1/2 cup of the oil until sizzling.
6. Add tomato halves, and fry until golden brown on each side, about 1 minute a side.
7. Remove from heat, and drain on paper towels.
8. In a large bowl combine the remaining 2 eggs, Old Bay seasoning, mayonnaise, mustard, lemon juice, parsley, red pepper and baking powder.
9. Stir until well blended.
10. Gently fold in the crab meat without breaking up the lumps of meat.
11. Sprinkle with 1/3 cup of flour, and fold until just blended.
12. In a clean skillet over medium-high heat, heat the remaining 1/2 cup of oil until sizzling.
13. Divide crab meat mixture into 16 cakes about the same diameter as the tomato halves (about 2 1/2 tablespoons each).
14. Lightly dust each cake with flour, and drop into hot oil.
15. Fry until golden brown on each side, about 1 minute a side.
16. To assemble, pour a small pool of Basil Sauce on each of eight serving plates.
17. Place two fried green tomato halves in each pool.
18. Top each tomato half with a crab cake, then with another fried tomato half.
19. Garnish with a sprinkling of diced ham, and serve immediately.

green tomatoes, eggs, heavy cream, salt, stoneground yellow corn meal, vegetable oil, mayonnaise, mustard, lemon, parsley, red bell pepper, baking powder, crab meat, flour, basil sauce, ham

Taken from cooking.nytimes.com/recipes/513 (may not work)