Yield
Makes 4 servings

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

How to Make It

Step 1

Stir together mayonnaise and garlic; cover and chill until ready to serve.

Step 2

Whisk together olive oil and next 4 ingredients for a vinaigrette; add tomatoes, and toss well.

Step 3

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.

Step 4

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.

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