How To Make Cornmeal-Sautéed Soft-Shell Crab BLT with Arugula & Roasted Tomato Vinaigrette - Best Re

Ingredients

• 2 Tbs. buttermilk
• 1 cup whole milk
• 1 large tomato, quartered
• 1 tsp. extra-virgin olive oil
• Kosher salt and white pepper
• 1 cup chopped shallot
• 1 clove garlic, crushed
• 1 tsp. chopped fresh thyme
• 1 cup homemade or low-sodium chicken stock
• 1/2 cup dry white wine
• 2 tsp. champagne vinegar
• 1 cup canola oil
• 4 cups cornmeal
• 4 cups corn flour or finely ground corn meal
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 4 cleaned soft-shell crabs
• 4 Tbs. canola oil
• 2 tsp. unsalted butter
• 2 cups arugula, stems removed
• 2 Tbs. tomato vinaigrette, plus more for garnishing (recipe above)
• 1 Tbs. chopped basil
• 1 cup clabber (recipe above)
• 4 slices white bread, cut in half and toasted
• 4 slices cooked bacon, each cut into three sections
• 4 cornmeal-sautéed soft-shell crabs (recipe above)
• Kosher salt and freshly ground black pepper to taste