Recipe courtesy of John Besh

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

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 servings
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1 cup canola oil

4 buster crabs

1 teaspoon kosher salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1 cup all-purpose flour

1 cup cornmeal

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

1/2 teaspoon 25-year-old balsamic vinegar

1/4 teaspoon minced chives, plus 1 teaspoon chopped chives for garnish

4 teaspoons extra-virgin olive oil

4 slices brioche, toasted

4 teaspoons aioli

1 tablespoon micro greens, or any lettuce sprout

1 tablespoon chive oil, for garnish, optional

1 tablespoon beet juice, for garnish, optional


  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.