Restaurant August BLT
(Buster Crab, Lettuce and Tomato Sandwich)

A fried soft-shell crab served open-face over toasted brioche and dressed with fresh vegetables.

Yield: 1 sandwich

Ingredients

• 1 Louisiana soft shell crab, dressed
• 1/4 cup canola oil
• 1/4 cup seasoned all-purpose flour
• 1/4 cup cornmeal
• 1/4 cup mixed red, yellow and green grape tomatoes, peeled
• 1 dash 25 year old balsamic vinegar
• 1 pinch minced chive
• 1 teaspoon extra-virgin olive oil
• 1 slice brioche or challah, toasted
• 2 teaspoons favorite aioli
• 1 pinch micro greens
• 1 pinch lettuce sprouts
• Salt and pepper to taste
• Chive oil for garnish
• Beet juice for garnish

Instructions

1. In a sauté pan, heat the canola oil over a medium-high heat.
2. Season the buster crab with salt and pepper. Toss into a mixture of seasoned flour and cornmeal. Place the crab into hot canola oil and allow to cook for 1 minute on each side.
3. Season the tomatoes with salt, pepper, vinegar, chives, and olive oil. Place the tomatoes over a well-toasted brioche and place into a serving plate.
4. After cooking the buster crab, remove and allow it to drain over some absorbent towels for a moment. Place the crab over the tomatoes and top it with a dollop of aioli, which you in turn cover with a pinch of micro greens and lettuce sprouts.
5. To serve, garnish the plate with additional chopped chives, chive oil and beet juice.

Attribution

Recipe and photo used with permission from: Louisiana Seafood.
Recipe courtesy of Chef John Besh, Restaurant August, New Orleans.