Crab Cakes and Caesar Salad Recipe

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Ingredients:

Serving

1/2 tsp crushed garlic
1 tbsp olive oil , plus 1/2 cup
4 flat anchovy fillets, drained
1/8 tsp dry mustard
1 tsp worcestershire sauce
2 1/2 tbsp red wine vinegar
1/2 lemon, juiced
1 tbsp grated parmesan
1/4 tsp salt
1/2 tsp black pepper
1 head baby romaine lettuce
1 coddled egg
4 long focaccia croutons, crushed , recipe follows
4 spring onions
2 tsp chopped chives
14 oz crab meat
salt and pepper
4 oz mayonnaise
1 tsp lemon juice
1 tsp worcestershire sauce
8 oz fresh white bread crumbs
olive oil
8 plum tomatoes, chopped
1 bunch chives, cleaned
2 oz black olives, pitted
2 tsp grain mustard
4 oz fish cream sauce , recipe follows
8 slices cooked lobster tail meat
focaccia croutons , recipe follows
1 tbsp minced shallots
1 tbsp butter
4 oz fish stock
4 oz heavy cream
1 medium focaccia loaf, sliced thinly
1/2 cup olive oil
salt and pepper

Directions:

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.
Fish Cream Sauce:
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1003.98 Kcal (4203 kJ)
Calories from fat	678.05 Kcal
		% Daily Value*
Total Fat	75.34g	116%
Cholesterol	137.3mg	46%
Sodium	1552.97mg	65%
Potassium	1034.3mg	22%
Total Carbs	49.91g	17%
Sugars	10.75g	43%
Dietary Fiber	7.7g	31%
Protein	32.03g	64%
Vitamin C	35.4mg	59%
Iron	38.6mg	215%
Calcium	353.5mg	35%

Amount Per 100 g
Calories	151.93 Kcal (636 kJ)
Calories from fat	102.61 Kcal
		% Daily Value*
Total Fat	11.4g	116%
Cholesterol	20.78mg	46%
Sodium	235mg	65%
Potassium	156.52mg	22%
Total Carbs	7.55g	17%
Sugars	1.63g	43%
Dietary Fiber	1.16g	31%
Protein	4.85g	64%
Vitamin C	5.4mg	59%
Iron	5.8mg	215%
Calcium	53.5mg	35%

* 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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