Soft-Shell Crab Lettuce and Tomato Sandwich

Chef John Besh, Restaurant August

A fried soft-shell crab served open-face over toasted brioche and dressed with fresh vegetables.
Cook/Prep Time: 20 MinutesServings: 1


1 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 tsp. extra-virgin olive oil
1 slice brioche or challah, toasted
2 tsp. your favorite aioli
1 pinch micro greens
1 pinch lettuce sprouts
Salt and pepper to taste
Chive oil for garnish
Beet juice for garnish


In a sauté pan, heat the canola oil over a medium-high flame. Season the 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 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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