Ted Allen's Heirloom Tomato Panzanella
Preheat oven to 300°F. Place bread cubes on a sheet tray and dry in oven. Take out and reserve.
Increase oven heat to 450°F. Mix some tomato liquid w/dried sourdough bread cubes and let absorb. Add in tomatoes, wax beans, julienned basil and chopped parsley. Season with salt and pepper to taste.
Place the arugula on bottom of a serving plate. Top with crab cakes, followed by panzanella, then pour liquid over the top for sauce.
Recommended ingredient: Wondra Flour is a slightly granular flour that is excellent for sauces and gravies. It is available in most grocery stores.