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How to make it

  • In a large saute pan, heat the canola oil over a medium-high flame.
  • Season the buster crabs with 1 teaspoon each salt and pepper.
  • Season the flour with salt and pepper and combine with the cornmeal in a shallow dish or large bowl.
  • Toss crabs in the mixture to coat.
  • Carefully place the crabs into the hot oil and cook for 1 minute on each side.
  • Remove from pan and drain on paper towels.
  • Meanwhile, season the tomatoes with salt, pepper, vinegar, 1/4 teaspoon chives, and olive oil.
  • Place the tomatoes over the toasted brioche croutons and place on a serving plate.
  • Place drained crabs over the tomatoes and top each of them with a dollop of aioli.
  • Place micro greens or any lettuce sprout on top of aioli.
  • To serve, garnish plate with additional chopped chives, chive oil, and beet juice, if desired.

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