“BLT”: Buster Crab, Lettuce, and Tomato Sandwich

Published on: May 11th, 2009

Recipe courtesy of Chef John Besh of Restaurant August. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.

Photo of Crab Sandwich

Makes 1 serving.


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 teaspoon extra-virgin olive oil
1 slice briôche 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


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 briôche 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.

Pair with: Try a Faiveley Mercurey Blanc Croix Jacquetlet — a big name to fit a big sandwich.

Louisiana Cookin' magazine logo

This recipe is part of our new partnership with Louisiana Cookin' magazine. If you subscribe to Louisiana Cookin' with the promotion code wwoz09, they will donate $5 of your subscription fee to WWOZ.

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