Restaurant Recipes

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.

Restaurant August BLT recipe

Yield: 1 sandwich


  • 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


  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.


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

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