Buster Crab, Lettuce, and Tomato Sandwich |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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