Buster Crab, Lettuce, and Tomato Sandwich

recipe
Buster crabs refer to those caught halfway through the shedding process, so they appear to be literally "busting" out of their shells.

Yield:

Makes 4 servings

Recipe from


Ingredients

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

Preparation

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.

Note:

John Besh,

March 2005
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