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Buster Crab, Lettuce and Tomato Sandwich

Buster Crab, Lettuce and Tomato Sandwich

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

Ingredients



Instructions

  1. In a sauté pan, heat the canola oil over a medium-high flame.
  2. Season the buster crab with salt and pepper. Toss into a mixture of seasoned flour and cornmeal.
  3. Place the crab into hot canola oil and allow to cook for 1 minute on each side.
  4. 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.
  5. After cooking the buster crab, remove and allow it to drain over some absorbent towels for a moment.
  6. 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.
  7. To serve, garnish the plate with additional chopped chives, chive oil, and beet juice.


Recipe and photo credit: Chef John Besh, Restaurant August, New Orleans through Louisiana Seafood.


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