Skip to content

Succulent Lunch: Softshell Crawfish BLT

September 22, 2010

The classic BLT heads for Cajun country!

The Michael’s New York team loves taking something everyone is familiar with and upping the ante, considerably. In this riff on the BLT, Kyung and his chefs use beautiful softshell crawfish from Louisiana as a starting point. They lightly fry the succulent little crustaceans to give them a slightly crunchy exterior and juicy, tender meat. Next, they slather a Bays English Muffin (Michael’s absolute favorite brand) with a bacon aïoli and dress the sandwich with cherry tomatoes and frisée and mache leaves. Served alongside a simple salad with thinly sliced ice radishes, this makes a perfect lunch.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: