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.

Makes 1 serving.

Ingredients:

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

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 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.

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.