BLT: Buster Crab, Lettuce and Tomato Sandwich
- 1/4 cup canola oil
- 1 buster crab, cleaned
- Salt and pepper
- 1/4 cup cornmeal
- 1/4 cup seasoned all-purpose flour
- 1/4 cup mixed red, yellow and green grape tomatoes
- 1 dash 25 year old balsamic vinegar
- 1 pinch minced chives
- 1 teaspoon extra-virgin olive oil
- 1 slice brioche, toasted
- 2 teaspoons aioli or mayonnaise
- 1 pinch micro greens or lettuce sprouts
In a saute pan, heat canola oil over a medium high flame. Season the buster crab with salt and pepper. Combine the cornmeal and flour and mix well. Toss the crab into the seasoned flour and cornmeal mixture. Shake off any excess.
Place the crab into the hot canola oil and cook for about 1 minute on each side, or until golden brown and cooked through.
Season the tomatoes with salt, pepper, vinegar, chives and extra-virgin olive oil. Place the tomatoes over a well toasted brioche crouton and place onto a serving plate. 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 or any lettuce sprout.
Garnish the plate with additional chopped chives, chive oil and beet juice, if you please.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy John Besh at August, 2003
Recipe courtesy of Bobby Flay