CRAB CAKES AND CAESAR SALAD
Steps:
- Crab Cakes:
- Preheat oven to 350 degrees F.
- Crush the garlic in a large bowl. Add 1 tablespoon of the olive oil and the anchovies into the bowl and mash until a paste forms. Add the mustard, Worcestershire sauce, the remaining 1/2 cup olive oil, vinegar, and lemon juice. Mix well and add the cheese. Sprinkle in the salt and pepper. Add the romaine lettuce and toss lightly. Break the coddled egg into the bowl and toss thoroughly to mix the ingredients well. Add the croutons and toss again. Chill until ready to serve.
- To make the crab cakes, finely chop the spring onion and chives. Mix with the hand, add picked crab meat, season, and add the mayonnaise, lemon juice, and Worcestershire sauce. Scale out 4-ounce portions of the crab mixture and mould into a patty form and coat in fresh white bread crumbs. Refrigerate crab cakes for at least 2 hours to set.
- Using a large pan, fry the crab cakes in a little olive oil until golden brown and then place in the oven or under grill for 5 minutes.
- To plate, dress crab cakes on a bed of chopped tomatoes, chives, and black olives. Combine the mustard with the fish cream sauce and surround the plate. Finish with a layer of Caesar salad and top with slices of the cooked lobster and focaccia croutons.
- Preheat the oven to 200 degrees F.
- Place the thinly sliced focaccia on a baking sheet. Drizzle each piece with olive oil, sprinkle salt and pepper, and place the oven for 1 hour to dry out. Crumble and set aside until ready to use.
- In a saucepan, saute the shallots in the butter until aroma is apparent. Add the fish stock and allow to reduce by half. Add the heavy cream and allow to reduce until thick enough to coat the back of a spoon, about 10 to 15 minutes.
SEAFOOD CAESAR SALAD
Get a great dinner salad with just four fresh ingredients and 10 minutes of prep! That's fast and fabulous.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Among 4 plates, divide lettuce from salad kit.
- Mix crabmeat, onions, avocado and salad dressing from salad kit. Spoon over lettuce. Sprinkle with Parmesan cheese and croutons from salad kit.
Nutrition Facts : Calories 220, Carbohydrate 11 g, Cholesterol 20 mg, Fat 3, Fiber 4 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 1 g, TransFat 0 g
QUICK AND EASY CRABBY CAESAR SALADS #5FIX
5-Ingredient Fix Contest Entry. Want a quick and easy lunch or light dinner that's rich and delicious? Try this crab cake salad. The secret ingredient is the creamy Simply Potatoes Traditional Mashed Potatoes that binds the fresh crab cakes together and adds a luxurious texture and taste to the savory crab. Five ingredients, 15 minutes maximum to prepare and so delicious your friends and family will beg for the recipe!
Provided by laurielufkin
Categories Potato
Time 25m
Yield 8 crab cakes, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, combine Simply Potatoes Traditional Mashed Potatoes, crab meat, Old Bay Seasoning, crushed croutons and one tablespoon prepared Caesar dressing from the kit. Mix well and form in to 8- 2 ½ patties, about 3 tablespoons each. Set aside.
- Heat oil over medium heat in a large nonstick skillet until shimmering and hot. Cook crab cakes for 2 to 3 minutes per side until golden brown and crispy. Turn cakes over gently using a thin spatula and cook on second side for another 2 to 3 minutes until golden brown, crispy and heated through.
- Meanwhile, in a large bowl, toss greens with remaining dressing. Divide greens evenly on to four luncheon or appetizer sized plates. Top dressed greens with two cooked hot crab cakes each and garnish salads evenly with cheese from salad kit. Serve immediately. Enjoy!
Nutrition Facts : Calories 141.6, Fat 11.1, SaturatedFat 0.8, Cholesterol 33.5, Sodium 167.3, Carbohydrate 0.4, Protein 9.9
MINI CAESAR SALAD BITES
A simple caesar salad served in individual garlic, buttery and crisp cups. No utensils required for consumption so it's perfect for a party or anywhere else you'd like a lovely, easy, fresh and unique hors d'oeuvre. I came up with this recipe because I wanted to serve a vegetable based appetizer but was tired of the standard veggie platter. I thought of regular salads, but they were too finicky for guests to deal with. (hard to juggle a glass of champagne and eat a salad) I needed something that people could easily pop into their mouths in one or 2 bites. Thus, this recipe was born! :)
Provided by grumblebee
Categories Vegetable
Time 15m
Yield 45 mini salad cups, 45 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Spray mini-muffin tins with cooking spray. Melt the butter in microwavable safe dish and stir in garlic salt. Set aside.
- Place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Brush insides with the garlic butter and bake for 8 to 10 minutes, until browned and crisp. (time may vary according to your oven, so keep a close eye on them) Remove from the tin and allow to cool while preparing salad.
- Finely chop the romaine lettuce. If you have a food processor, use it. You really need a fine fine chop in order to fill the cups properly, so don't be lazy with this step!
- Pour on caesar salad dressing and stir until all pieces are coated. Adjust dressing (adding more or less) to suit personal preference.
- Spoon salad mixture into cooled wonton cups and sprinkle with freshly grated parmasan cheese. Garnish with fresh lemon, if desired.
- Bon Appetit! :).
Nutrition Facts : Calories 60.6, Fat 3.9, SaturatedFat 1.3, Cholesterol 6.1, Sodium 114, Carbohydrate 5.2, Fiber 0.5, Sugar 0.3, Protein 1.3
CAESAR SALAD WITH MINI CRAB CAKES
You'll be glad you tried this recipe, and your friends & guests will love you! Although it takes a little extra effort to make small crab cakes, they cook in nothing flat. They can be made ahead, and cooked ahead (then reheated), or cooked at the last minute. Perfect for a brunch, luncheon, appetizer, or light, romantic supper. For a bite-sized appetizer, place mini-crabcakes on a warm serving tray. Garnish tray with small sprigs of fresh parsley and basil. Place a very small dollop of Caesar Dressing on each crabcake, top with garnish of your choice, and serve while warm. If this salad is served as a first-course to a main entree, this will serve 10 people (3 crab cakes each). The seasoning for these crab cakes was inspired by recipe #68552, which I scaled down and modified.
Provided by BeachGirl
Categories One Dish Meal
Time 1h
Yield 30-32 2inch mini crabcakes, 6 serving(s)
Number Of Ingredients 21
Steps:
- SALAD: Toss together shredded romaine, purple onion, and julienned red bell pepper.
- Refrigerate until serving time.
- CRAB CAKES: In large bowl, mix salt, Old Bay Seasoning, cayenne pepper, 1/2 cup fresh breadcrumbs, dijon mustard, celery, bell pepper, onion, horseradish, mayonnaise, lemon juice, and egg.
- Mix well.
- Add crab meat and gently stir, leaving crab in as large a hunks as you can.
- If mixture appears too soft, add the remaining breadcrumbs, and gently stir.
- Mixture should still be somewhat soft but not runny.
- Place 1/4 cup cornmeal on large cookie sheet, scattering to form a thin coating over entire surface.
- Set aside.
- Place 1/4 cornmeal on salad-sized plate.
- With a tablespoon measure, scoop crab mixture and gently place on cornmeal.
- Shape into a 2-inch patty, pressing any stray crab mixture around edges to form a round patty.
- Gently turn crab cake over to get cornmeal on second side.
- Place crab cakes on large, cornmeal-coated cookie sheet.
- Repeat process until all crab cakes are made (about 30-32), adding more cornmeal to small plate, if needed.
- Cover crab cakes with plastic wrap and refrigerate, to chill- 30 minutes up to 24 hours.
- TO COOK CRAB CAKES: In large skillet, add canola oil to depth of 1/4-inch.
- Heat on medium-high heat until hot.
- Add crab cakes (do not crowd), and cook until browned, turn over and cook on second side until browned.
- Total cooking time should be about 4-5 minutes.
- Add more oil to pan, as needed.
- Repeat until all crab cakes are browned on both sides.
- PRESENTATION: On each plate, place 1/6 of shredded lettuce mixture.
- Top salad with 5 hot crab cakes, placing one in the center.
- Immediately sprinkle 2 tablespoons Parmesan cheese over warm crab cakes.
- Place 12 croutons around outer edge of lettuce.
- Drizzle Caesar Salad dressing in a spiral over crab cakes and salad.
- Garnish center crab cake with parsley or basil.
- TO SERVE CRAB CAKES LATER: Place cooled crab cakes in covered flat-bottomed dish, separating each layer with waxed paper.
- Cover and refrigerate up to 2 days.
- To reheat, place crab cakes in toaster over and toast just until hot.
- Or place in single layer on cookie sheet and bake in preheated 425 degree oven until hot- about 3-4 minutes.
- Do not let them dry out!
- Serve.
Nutrition Facts : Calories 449.1, Fat 25.4, SaturatedFat 7.2, Cholesterol 118.4, Sodium 1196.4, Carbohydrate 24.6, Fiber 2.9, Sugar 4.2, Protein 31
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