• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Restaurant August's BLT: Buster Crab, Lettuce, and Tomato Sandwich

  • 4servings
  • 40minutes

Add to MenuAdd to Calendar

Source: www.cookingchanneltv.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B12, C, E
MineralsNatrium, Manganese, Silicon, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup canola oil

  2. 4 buster crabs

  3. 1 teaspoon kosher salt, plus more to taste

  4. 1 teaspoon freshly ground black pepper, plus more to taste

  5. 1 cup all-purpose flour

  6. 1 cup cornmeal

  7. 2 cups red, yellow, and green grape tomatoes , peeled

  8. 1/2 teaspoon 25-year-old balsamic vinegar

  9. 1/4 teaspoon minced chives , plus

  10. 1 teaspoon chopped chives for garnish

  11. 4 teaspoons extra-virgin olive oil

  12. 4 slices brioche, toasted

  13. 4 teaspoons aioli

  14. 1 tablespoon micro greens , or any lettuce sprout

  15. 1 tablespoon chive oil, for garnish , optional

  16. 1 tablespoon beet juice, for garnish, optional

Instructions Jump to Ingredients ↑

  1. In a large saute pan, heat the canola oil over a medium-high flame. Season the buster crabs with 1 teaspoon each salt and pepper. Season the flour with salt and pepper and combine with the cornmeal in a shallow dish or large bowl. Toss crabs in the mixture to coat. Carefully place the crabs into the hot oil and cook for 1 minute on each side. Remove from pan and drain on paper towels.

  2. Meanwhile, season the tomatoes with salt, pepper, vinegar, 1/4 teaspoon chives, and olive oil. Place the tomatoes over the toasted brioche croutons and place on a serving plate. Place drained crabs over the tomatoes and top each of them with a dollop of aioli. Place micro greens or any lettuce sprout on top of aioli.

  3. To serve, garnish plate with additional chopped chives, chive oil, and beet juice, if desired.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback