Blt: Buster Crab, Lettuce And Tomato Sandwich
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
41
Spice
47
Sweetness
40
Sourness
35
mins
Prep time (avg)
7.6
Difficulty
Ingredients:
1 cup
Canola Oil1
Salt1 cup
Cornmeal1 pinch
Chives (minced)1 tsp
Extra-Virgin Olive Oil2 tsps
AioliDirections:
1
In a saute pan, heat canola oil over a medium high flame
2
Season the buster crab with salt and pepper
3
Combine the cornmeal and flour and mix well
4
Toss the crab into the seasoned flour and cornmeal mixture
5
Shake off any excess
6
Place the crab into the hot canola oil and cook for about 1 minute on each side, or until golden brown and cooked through
7
Season the tomatoes with salt, pepper, vinegar, chives and extra-virgin olive oil
8
Place the tomatoes over a well toasted brioche crouton and place onto a serving plate
9
After cooking the buster crab, remove and allow it to drain over some absorbent towels for a moment
10
Place the crab over the tomatoes and top it with a dollop of aioli, which you in turn cover with a pinch of micro greens or any lettuce sprout
11
To serve: Garnish the plate with additional chopped chives, chive oil and beet juice, if you please