Quick And Easy Crabby Caesar Salads 5fix Recipes

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EASY CAESAR SALAD



Easy Caesar Salad image

Fans of Caesar salad will find the dressing used in this tasty version one of the best. My sister, Jan, developed this Caesar salad recipe and was nice enough to share her secret with me.-Dianne Nash, Kaslo, British Columbia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 9

1/4 cup grated Parmesan cheese
1/4 cup mayonnaise
2 tablespoons milk
1 tablespoon lemon juice
1 tablespoon Dijon-mayonnaise blend
1 garlic clove, minced
Dash cayenne pepper
1 bunch romaine, torn
Salad croutons and additional grated Parmesan cheese, optional

Steps:

  • In a small bowl, whisk the first seven ingredients. Place romaine in a large bowl. Drizzle with dressing and toss to coat. Serve with salad croutons and additional cheese if desired.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

EASY CAESAR SALAD RECIPE



Easy Caesar Salad Recipe image

Enjoy this light and delicious Easy Caesar Salad Recipe at home for a tasty meal. You can eat it plain or add chicken to make it a full meal.

Provided by Eating on a Dime

Categories     Appetizer     Salad

Time 10m

Number Of Ingredients 5

1 large head of romaine lettuce
1/2 cup caesar salad dressing (link to our dressing)
1 cup croutons - link to our homemade croutons
1/3 cup parmesan cheese (shredded)
1 teaspoon pepper (freshly cracked is best)

Steps:

  • Coarsely chop the romaine lettuce
  • Stir in the croutons and parmesan cheese.
  • Drizzle the salad dressing and sprinkle with pepper.
  • Toss to combine and serve immediately.

Nutrition Facts : Calories 225 kcal, Carbohydrate 7 g, Protein 5 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 542 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

QUICK AND EASY CRABBY CAESAR SALADS #5FIX



Quick and Easy Crabby Caesar Salads #5FIX image

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

1 (8 ounce) bag complete caesar salad in a bag
1/2 cup Simply Potatoes Traditional Mashed Potatoes
1/2 lb crab claw meat
3/4 teaspoon Old Bay Seasoning
3 tablespoons canola oil

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

CRAB CAKES AND CAESAR SALAD



Crab Cakes and Caesar Salad image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 35

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

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.

QUICK AND EASY CAESAR SALAD



Quick and Easy Caesar Salad image

Makes a nice salad, real fast! I like to use almonds when I am avoiding bread. Purchased flavored toasted almonds do fine. Croutons are best home made (brush bread cubes with garlic butter and bake until crisp/dry). I buy anchovy paste in the tube since it keeps a little longer than canned.

Provided by PalatablePastime

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup mayonnaise
1/2 cup sour cream
1/4 cup freshly grated parmesan cheese
1 tablespoon fresh lemon juice
1 tablespoon garlic, minced
1 teaspoon anchovy paste
kosher salt, to taste
white pepper, to taste
6 cups torn romaine lettuce
1/2 cup croutons or 1/2 cup toasted almond
1/2 cup grated parmesan cheese (optional)

Steps:

  • Whish together dressing ingredients thoroughly.
  • Toss lettuce with desired amount of dressing.
  • Sprinkle with croutons or almonds and top with extra parmesan if desired.
  • Refrigerate unused dressing tightly covered and use within one week.

Nutrition Facts : Calories 353.1, Fat 28.1, SaturatedFat 7.8, Cholesterol 35.1, Sodium 634.1, Carbohydrate 21.6, Fiber 1.7, Sugar 4.8, Protein 5.9

5-INGREDIENT CRAB SALAD



5-Ingredient Crab Salad image

This crab salad is excellent served warm or cold. I make it every time the family gets together. I won an award in a cooking contest with this easy recipe.

Provided by PBLAZ

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 11m

Yield 8

Number Of Ingredients 5

½ green bell pepper, chopped
1 onion, chopped
3 tablespoons butter
12 ounces imitation crabmeat
1 cup mayonnaise

Steps:

  • In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender.
  • Stir in imitation crabmeat, and saute for another 3 minutes. Remove from heat, and put mixture into a medium bowl. Stir in mayonnaise. May be served warm or cold.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 8.8 g, Cholesterol 30.3 mg, Fat 26.4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 6.1 g, Sodium 540.9 mg, Sugar 3.7 g

EASY CAESAR SALAD



Easy Caesar Salad image

You'll have this restaurant favorite on your table in no time!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 6

Number Of Ingredients 5

1/2 cup Caesar dressing
1 large or 2 small bunches romaine, torn into bite-size pieces (10 cups)
1 cup Caesar or garlic-flavored croutons
1/3 cup freshly grated Parmesan cheese
Freshly ground pepper

Steps:

  • Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
  • Sprinkle with croutons, cheese and pepper; toss.

Nutrition Facts : Calories 130, Carbohydrate 7 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 380 mg

EASY-PEASY CAESAR SALAD LUNCH



Easy-Peasy Caesar Salad Lunch image

Great meal for school lunches, even for picky eaters.

Provided by Paige

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 10m

Yield 1

Number Of Ingredients 5

10 leaves Boston lettuce
5 leaves fresh spinach
¼ cup julienned carrots
1 tablespoon crumbled cooked bacon
¼ cup Caesar salad dressing

Steps:

  • Place 5 leaves Boston lettuce on the bottom of a resealable container. Top with spinach leaves, and then the remaining leaves Boston lettuce. Put the julienned carrots on top of the lettuce and sprinkle with bacon. Seal container.
  • Place the dressing in a small resealable container, so it can be poured on the salad at lunchtime.

Nutrition Facts : Calories 329.6 calories, Carbohydrate 9 g, Cholesterol 33.6 mg, Fat 28.5 g, Fiber 2.9 g, Protein 9 g, SaturatedFat 5.9 g, Sodium 942.4 mg, Sugar 2.5 g

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