Restaurant August's Blt: Buster Crab, Lettuce, And Tomato Sandwich
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
52
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Canola Oil1 cup
All-Purpose Flour1 cup
Cornmeal1 tsp
Chives (minced)4 tsps
Extra-Virgin Olive Oil4 tsps
AioliDirections:
1
In a large saute pan, heat the canola oil over a medium-high flame
2
Season the buster crabs with 1 teaspoon each salt and pepper
3
Season the flour with salt and pepper and combine with the cornmeal in a shallow dish or large bowl
4
Toss crabs in the mixture to coat
5
Carefully place the crabs into the hot oil and cook for 1 minute on each side
6
Remove from pan and drain on paper towels
7
Meanwhile, season the tomatoes with salt, pepper, vinegar, 1/4 teaspoon chives, and olive oil
8
Place the tomatoes over the toasted brioche croutons and place on a serving plate
9
Place drained crabs over the tomatoes and top each of them with a dollop of aioli
10
Place micro greens or any lettuce sprout on top of aioli
11
To serve, garnish plate with additional chopped chives, chive oil, and beet juice, if desired