Caesar Salad With Mini Crab Cakes Recipe

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Ingredients:

Serving

6 cups shredded romaine lettuce (about 2 large heads )
1/2 red bell pepper , cut into small julienne strips (1/4-inch x1-inch)
1 small purple onion , cut into thin slices and then quartered
1 lb backfin fresh lump crabmeat (i use phillip's brand pasteurized crab meat) or 1 lb pasteurized crabmeat (i use phillip's brand pasteurized crab meat)
1/4 tsp sea salt or 1/4 tsp salt
1/2 tsp old bay seasoning
1/4-1/2 tsp cayenne pepper
1/2-3/4 cup fresh breadcrumb ( not dried crumbs)
4 tsp dijon mustard ( grey poupon)
4 tsp finely minced celery
4 tbsp finely minced yellow onions
4 tsp prepared horseradish (from jar)
1/3 cup mayonnaise (hellman's)
1 eggs or 1/4 cup liquid egg
1/2 tsp fresh lemon juice
canola oil , as needed (for frying)
1/2-3/4 cup cornmeal
4 -8 oz caesar salad dressing ( cardini , girard's, or ken's brands)
1 1/2 cups fresh grated parmesan cheese ( reggiano is best)
72 seasoned croutons (i use drew's spicy croutons #54461)
6 sprigs fresh parsley or 6 sprigs basil

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	806.66 Kcal (3377 kJ)
Calories from fat	387.32 Kcal
		% Daily Value*
Total Fat	43.04g	66%
Cholesterol	106.39mg	35%
Sodium	1901.53mg	79%
Potassium	363.24mg	8%
Total Carbs	72.92g	24%
Sugars	6.33g	25%
Dietary Fiber	6.83g	27%
Protein	29.92g	60%
Vitamin C	11.4mg	19%
Vitamin A	0.2mg	6%
Iron	7.8mg	43%
Calcium	374.3mg	37%

Amount Per 100 g
Calories	273.25 Kcal (1144 kJ)
Calories from fat	131.2 Kcal
		% Daily Value*
Total Fat	14.58g	66%
Cholesterol	36.04mg	35%
Sodium	644.14mg	79%
Potassium	123.05mg	8%
Total Carbs	24.7g	24%
Sugars	2.14g	25%
Dietary Fiber	2.31g	27%
Protein	10.13g	60%
Vitamin C	3.9mg	19%
Vitamin A	0.1mg	6%
Iron	2.6mg	43%
Calcium	126.8mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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