Crab Cakes And Caesar Salad Recipes

CAESAR SALAD WITH MINI CRAB CAKES

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.

KILLER CRAB CAKES AND BITTER SALAD WITH SWEET RED PEPPER DRESSING

Steps:

• Cook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. Feel through the crab as you add it to the potatoes to check for shells. Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes.
• Heat 3 tablespoons extra-virgin olive oil in a nonstick skillet over medium to medium- high heat. Add the cakes and cook 5 minutes on each side or until deep golden brown.
• Combine the roasted red peppers, shallot, sugar, the juice of 1/2 lemon and the red wine vinegar in a food processor. Stream in the remaining 1/4 cup extra-virgin olive oil and form a dressing. Stop the processor and season with salt and pepper, to taste. Combine the greens in a salad bowl and dress them. Adjust salt and pepper, to your taste. Serve crab cakes on a bed of salad.

QUICK AND EASY CRABBY CAESAR SALADS #5FIX

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!

SEAFOOD CAESAR SALAD

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.

GRAMMY'S CRAB CAKES

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a broiler pan or baking sheet.
• Shred crabmeat and place in a medium bowl with bread crumbs and parsley. Mix together and season with salt and pepper.
• Whisk egg, mayonnaise, green onion, dry mustard, and hot pepper sauce together in a small bowl. Add to crabmeat mixture and mix well. Form into 6 patties and place on the prepared pan. Brush tops with melted butter.
• Cook under the preheated broiler until lightly browned and cooked through, 10 to 15 minutes.

CRAB SALAD AND BUTTERMILK CAESAR DRESSING

Steps:

• Finely chop 3 garlic cloves and anchovies in processor. Add mayonnaise, buttermilk, lemon juice and Worcestershire and blend until smooth. Season dressing to taste with pepper.
• Heat oil in heavy large skillet over medium-low heat. Flatten 4 garlic cloves with flat side of knife blade. Add to oil; cook until brown, about 5 minutes. Using slotted spoon, discard garlic. Add bread cubes to oil; cook until crisp and golden, stirring frequently, about 15 minutes. Transfer to paper towels; drain.
• Toss crab and 1/4 cup dressing in medium bowl. Combine romaine, mixed greens, cheese and bread cubes in large bowl. Toss with enough dressing to taste. Season generously with pepper. Divide salad among plates. Top with crab.