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John Besh's BLT




Source of Recipe


Restaurant Augus, New Orleans, LA


List of Ingredients




1 buster crab, cleaned
2 t. aioli
1 pinch micro greens
1 slice brioche, toasted
c. red, yellow, and green grape tomatoes, peeled
1 t. extra virgin olive oil
1 dash 25-year-old balsamic vinegar
1 pinch minced chive
c. cornmeal
c. seasoned flour
c. canola oil
salt and pepper to taste

Recipe



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 it to cook for one minute on each side. Season the tomatoes with salt, pepper, vinegar, chives, and olive oil. Place the tomatoes over a well-toasted brioche crouton and place onto a serving plate. After buster crab is done, remove from pan and allow it to drain on paper towels. Place crab over the tomatoes and top it with a dollop of aioli. Place micro greens or any lettuce sprout on top of aioli.

To serve:

Garnish the plate with additional chopped chives, chive oil, and beet juice if you wish.

Serves 1.