BLT - Buster Crab, Lettuce and Tomato Sandwich

Chef John Besh

A fried soft-shell crab served open-face over toasted brioche and dressed with fresh vegetables.

  • 1 each Louisiana soft shell crab, dressed
  • 1/4 cup canola oil
  • 1/4 cup seasoned flour
  • 1/4 cup cornmeal
  • 1/4 cup mixed red, yellow, and green grape tomatoes, peeled
  • 1 dash 25-year-old balsamic vinegar
  • 1 pinch minced chive 1 teaspoon extra-virgin olive oil
  • 1 slice brioche or challah, toasted
  • 2 teaspoons your favorite aioli
  • 1 pinch micro greens
  • 1 pinch lettuce sprouts salt and pepper to taste chive oil for garnish beet juice for garnish
  1. In a sauté pan, heat the canola oil over a medium-high flame.
  2. Season the buster crab with salt and pepper. 
  3. Toss into a mixture of seasoned flour and cornmeal.
  4. Place the crab into hot canola oil and allow to cook for 1 minute on each side.
  5. Season the tomatoes with salt, pepper, vinegar, chives, and olive oil.
  6. Place the tomatoes over a well-toasted brioche and place into a serving plate.
  7. After cooking the buster crab, remove and allow it to drain over some absorbent towels for a moment. 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 and lettuce sprouts. To serve, garnish the plate with additional chopped chives, chive oil, and beet juice.

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