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Restaurant August
504-299-9777
301 Tchoupitoulas Street
New Orleans, LA 70130
Fax: 504-299-1199
Open for Lunch and Dinner
Ingredients:
1 buster crab, cleaned
2 teaspoon aioli
1 pinch micro greens
1 slice brioche, toasted
1/4 cup red, yellow, and green grape tomatoes, peeled
1 teaspoon extra virgin olive oil
1 dash 25-year-old balsamic vinegar
1 pinch minced chive
1/4 cup cornmeal
1/4 cup seasoned flour
1/4 cup canola oil
Salt and pepper to taste
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | 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 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.
Garnish the plate with additional chopped chives, chive oil and beet juice if you wish.
Serves 1. Recipe submitted by: New Orleans Gourmet Magazine
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