Buster Crab, Lettuce, and Tomato Sandwich
Buster crabs refer to those caught halfway through the shedding process, so they appear to be literally “busting” out of their shells.
1/2 cup mayonnaise
2 garlic cloves, pressed
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon minced fresh chives
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup grape tomatoes, halved
1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 soft-shell crabs, dressed
1 large egg, beaten
1/4 cup vegetable oil
4 slices brioche or thick white bread, toasted
1/4 cup micro greens, or broccoli or alfalfa sprouts
.
Stir together mayonnaise and garlic; cover and chill until ready to serve.
Whisk together olive oil and next 4 ingredients for a vinaigrette; add
tomatoes, and toss well.
Combine flour and next 3 ingredients. Dip crabs into egg, and dredge in
flour mixture. Sauté crabs in hot vegetable oil in a large skillet 2 to 3
minutes on each side or until golden. Drain on paper towels.
Spread 1 tablespoon mayonnaise mixture on each toasted bread slice; top with crab and 1/4 cup tomato vinaigrette. Dollop with extra mayonnaise mixture, if desired, and top with micro greens or sprouts.
Yield Makes 4 servings
Chef: John Besh