Crab Cakes And Caesar Salad Food

CRAB CAKES WITH HERB SALAD

Steps:

• Make the crab cakes: Place half of the cracker crumbs in a large bowl. Drizzle in the egg, then stir in the mayonnaise, Worcestershire sauce, lemon juice, parsley, celery leaves, celery seeds, mustard powder, chili powder, 1/2 teaspoon salt, and pepper to taste. Gently fold in the crabmeat. Form into six 3-inch-wide patties (about 1/2 cup crab mixture each). Spread the remaining cracker crumbs on a plate; press the crab cakes in the crumbs on both sides and around the edges. Transfer to a baking sheet. Cover and refrigerate until firm, 2 to 6 hours.
• Make the sauce: Mix the mayonnaise, lemon juice, pickles, Worcestershire sauce, hot sauce and scallions in a small bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
• Position a rack in the upper third of the oven and preheat to 450 degrees F. Brush the crab cakes with the 6 tablespoons melted butter and bake until golden, 15 to 20 minutes.
• Meanwhile, make the salad: Gently toss the lettuce, endive, tomatoes, celery, scallions, chervil and parsley in a large bowl; drizzle with the olive oil, season with salt and pepper and toss again. Serve with the crab cakes and sauce.

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.

CRAB CAKES SALAD

Steps:

• For the salad: Cook the beans in a pot of boiling salted water until tender, about 3 minutes. Drain and plunge into a bowl of ice water. Drain again and transfer to a large salad bowl. Meanwhile, in a large saute pan over medium-high heat, heat the olive oil. Add the shallots, chile and garlic; cook, stirring, for about 1 minute. Add the corn and red and yellow bell peppers; cook, stirring occasionally, until the corn turns bright yellow. Remove from heat and stir in the lemon juice, chives and season with salt and pepper. Add the corn mixture to the beans and toss together well. Set aside. Boil a large pot of salted water. Fill a large bowl half full with ice water. Blanch the green beans in the boiling water just until tender, 1 to 2 minutes. Remove with a slotted spoon and plunge into the ice water. Transfer to a large bowl. Add the corn to the boiling water and blanch until tender, about 3 minutes. Drain and let cool enough to cut the kernels off the cobs.
• For the crab cakes: In a large bowl, whisk together the mayonnaise, mustard, hot sauce, Worcestershire sauce, egg yolks and lemon juice. Stir in the green onions, chives and parsley. Season the mixture well with salt and pepper. Fold in the crabmeat until coated thoroughly. Sprinkle the breadcrumbs over the mixture and gently mix together. Do not overwork the mixture. Carefully shape into 4 to 6 crab cakes. Heat the oil in a large nonstick skillet over medium heat. When the oil is hot, add the crab cakes and cook until golden brown on the bottom, 3 to 4 minutes. Carefully flip the crab cakes and cook the other side until golden brown. Toss the mixed greens with the bean salad and adjust the seasonings. Serve the crab cakes with the salad.

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.

PAT CONROY'S CRAB CAKES

Steps:

• Place cleaned crabmeat in a medium mixing bowl. Pour the egg white over crabmeat slowly, stopping occasionally to mix it through. When the crabmeat has absorbed the egg white and feels slightly sticky to the touch, sift the flour over the mixture and sprinkle with chives, black pepper, cayenne, and 1 teaspoons salt evenly over the top. Lift the crabmeat from the bottom of the bowl, turning it over gently, to mix ingredients without overhandling.
• Separate the mixture into 8 equal portions and gently roll each between the flattened palms of your hands to form loose balls. Flatten slightly and transfer to a plate. Sprinkle both sides liberally with the remaining 1 teaspoons of salt and refrigerate for at least one hour before cooking.
• Line a baking sheet with paper towels. Fry the crab cakes in two batches to ensure a crisp crust. Using a small (8") heavy skillet, melt half the butter and oil together until the mixture is foamy and begins to brown. Carefully place crab cakes in the hot fat and fry until a crust forms, turning only once, about 2 minutes per side. The fat should be sizzling hot, enabling a crisp crust to form before the crab absorbs the cooking fat. This is the Southern secret to perfect crab cakes. A small pastry spatula (with a thin tongue) will make lifting and turning the delicate crab cakes a lot easier. Remove the crab cakes and drain in the prepared pan. Cover loosely with aluminum foil to keep warm while you make the second batch.
• Carefully pour off the cooking fat from the first batch, wipe out the pan, and return it to the heat. Prepare the second batch of crab cakes using the remaining butter and oil.
• Serve hot with lemon wedges.

CRAB CAKE SALAD WITH REMOULADE DRESSING

Steps:

• Dressing:.
• Combine all dressing ingredients in blender or food processor. Refrigerate until ready to use.
• Salad:.
• Toss vegetables and refrigerate until crab cakes are cooked.
• Crab Cakes:.
• Make sure crab meat is dry.
• In bowl, combine all ingredients except bread crumbs.
• Form into 8 small (or 4 large) crab cakes.
• Dredge in crumbs.
• Heat oil in skillet medium high and carefully brown cakes on both sides.
• Drain on paper towels.
• Assemble Salad Plates:.
• Divide the lettuce between salad plates.
• Top each with dressing and crab cakes.
• Serve immediately.

BALTIMORE-STYLE CRAB CAKES

Steps:

• Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
• To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
• Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
• Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
• In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.