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Ingredients

• 1 cup canola oil
• 4 buster crabs
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 cups red, yellow, and green grape tomatoes, peeled
• 1/2 teaspoon 25-year-old balsamic vinegar
• 1/4 teaspoon minced chives, plus 1 teaspoon chopped chives for garnish
• 4 teaspoons extra-virgin olive oil
• 4 slices brioche, toasted
• 4 teaspoons aioli
• 1 tablespoon micro greens, or any lettuce sprout
• 1 tablespoon chive oil, for garnish, optional
• 1 tablespoon beet juice, for garnish, optional

Description

This Comes From Chef Besh's Restaurant, August, In Louisiana.

Group Recipes