Buster Crab, Lettuce, and Tomato Sandwich

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

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.