In a small bowl, stir together the lemon juice, mayonnaise, 1/4 teaspoon of the pepper, and the crab; cover and refrigerate while preparing everything else. You may leave out the mayonnaise if you wish, but it serves as a binding agent for the crab and adds just a BIT more flavor and texture that I really enjoy.
Slice tomatoes 1/4" inch thick, and set aside.
Place the flour in a small bowl or on a plate next to the sliced green tomatoes. In a small bowl, whisk the eggs, milk, and hot sauce together until thoroughly combined. Set aside next to the tomatoes.
Combine the cornmeal, breadcrumbs, 1 teaspoon salt, and the rest of the pepper ( 1/2 teaspoon ). Set next to the eggs/ milk/ hot sauce combo.
You should now have an assembly line set up in the following order: tomatoes, flour, milk/eggs/hot sauce, breadcrumbs/cornmeal/seasoning.
Repeat the following process for each tomato: Dip a tomato slice in flour and gently shake off any excess flour. Dip tomato in the egg mixture and thoroughly coat so that all parts of the tomato are covered in egg. Press the flour and egg coated tomato into the breadcrumb/cornmeal, covering all parts of the tomato.
Pour Filippo Berio Olive Oil into a heavy-bottomed pan with high sides ( a cast iron skillet is perfect for this ) until about 1/2" of oil is in the pan. Turn the heat onto medium. The oil is ready for frying when a pinch of the leftover breadcrumb mixture sizzles when dropped into the pan. You can also put the handle of a wooden ( MUST BE WOODEN ) spoon into the pan and look for bubbling around it, but I don't like getting my spoons oily so I stick with breadcrumbs.
Using a spatula, gently slide the prepared green tomato slices into the pan, about four at a time. Cook for 2 - 3 minutes, then flip each tomato and cook for 2 minutes more or until golden brown.
Carefully remove each tomato from from the oil and set on a cooling rack, flattened brown paper bag, or paper towels to drain.
Sprinkle the cooked fried green tomatoes with the rest of the salt ( 1/2 teaspoon ).
For each stack, put a fried green tomato on a plate, gently spread 1/5th of the crab mixture on top in order to not break up any chunks of crab meat. Top with another fried green tomato, and about a quarter cup of spring mix. Drizzle each stack with 1 tablespoon of Filippo Berio Balsamic Glaze. Feel free to add more! Serve with fresh lemon slices.