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