Buster Crab, Lettuce, and Tomato Sandwich

Ingredients

• 0.3 cup alfalfa sprouts 
• 1 teaspoon balsamic vinegar 
• 4 slices sandwich bread white thick toasted
• 0.5 cup cornmeal 
• 1 large eggs beaten
• 0.5 cup flour all-purpose
• 0.5 teaspoon chives fresh minced
• 2  garlic clove pressed
• 1 cup grape tomatoes halved
• 0.5 cup mayonnaise 
• 1 tablespoon olive oil extra virgin extra-virgin
• 0.1 teaspoon pepper freshly ground
• 0.3 teaspoon pepper freshly ground
• 4  pie crust dough 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 0.3 cup vegetable oil 

Equipment

• frying pan
• paper towels
• whisk

Directions

1. Stir together mayonnaise and garlic; cover and chill until ready to serve.
2. Whisk together olive oil and next 4 ingredients for a vinaigrette; add tomatoes, and toss well.
3. Combine flour and next 3 ingredients. Dip crabs into egg, and dredge in flour mixture. Saut crabs in hot vegetable oil in a large skillet 2 to 3 minutes on each side or until golden.
4. Drain on paper towels.
5. Spread 1 tablespoon mayonnaise mixture on each toasted bread slice; top with crab and 1/4 cup tomato vinaigrette. Dollop with extra mayonnaise mixture, if desired, and top with micro greens or sprouts.