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. Ingredients 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 Directions In a sauté pan, heat the canola oil over a medium-high flame. Season the buster crab with salt and pepper. Toss into a mixture of seasoned flour and cornmeal. Place the crab into hot canola oil and allow to cook for 1 minute on each side. Season the tomatoes with salt, pepper, vinegar, chives, and olive oil. Place the tomatoes over a well-toasted brioche and place into a serving plate. 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. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!