Mix mayonnaise, 1/4 cup of the Creole mustard and honey in small bowl until well blended. Set aside. Mix cornmeal, flour, cayenne pepper and sea salt in shallow dish. Mix eggs and remaining 2 tablespoons Creole mustard in another dish. Cut each tomato into 3 slices, about 1/2-inch thick. Cut each slice in half. Dip tomato slices in egg mixture, allowing excess to drip off. Coat in cornmeal mixture.
Heat 1/4 cup of the oil in large nonstick skillet on medium heat. Fry tomatoes, several slices at a time, 2 to 4 minutes per side, turning once. Drain on paper towels. Keep warm while frying remaining tomato slices. Add remaining 1/4 cup oil as needed.
To serve, spoon about 1 teaspoon Creole mustard mixture onto each tomato slice. Top with roasted red pepper, crabmeat and green onions. Serve immediately with a drizzle of remaining Creole mustard mixture.