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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.

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