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Buster Crab, Lettuce, and Tomato Sandwich

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.

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

How to Make It

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

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

  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.

  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.