Best Caesar Salad With Mini Crab Cakes Recipes

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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.

MARYLAND CRAB CAKE SALAD



Maryland Crab Cake Salad image

I have had this salad at this great restaurant near my home. Now I found it in the new Coastal Living Magazine. It is so good!!!

Provided by susie cooks

Categories     Crab

Time 19m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup mayonnaise
1 1/2 teaspoons seafood seasoning (like Old Bay)
1 tablespoon capers, drained
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 lb lump crabmeat, drained
1/2 cup red bell pepper, finely diced
1/2 cup cucumber, seeded and finely diced
1/2 cup green onion, minced
1 tablespoon butter
1/4 cup panko breadcrumbs ((Japanese breadcrumbs)
4 cups mixed salad greens

Steps:

  • Combine mayo, seasoning, capers, Worcestershire,and mustard.
  • Gently fold in crabmeat.
  • Gently fold in bell pepper, cucumber, green onion.
  • Melt butter in a medium skillet; add breadcrumbs (Panko) and cook, stirring frequently, until golden brown and toasted, about 4 minutes.
  • Serve crabmeat salad over mixed greens and top with toasted breadcrumbs.

Nutrition Facts : Calories 265.6, Fat 11.3, SaturatedFat 3.1, Cholesterol 98.8, Sodium 724.4, Carbohydrate 13.5, Fiber 1.2, Sugar 3.1, Protein 27

SEAFOOD CAESAR SALAD



Seafood Caesar Salad image

Get a great dinner salad with just four fresh ingredients and 10 minutes of prep! That's fast and fabulous.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 4

Number Of Ingredients 4

1 bag (7 1/2 ounces) Caesar salad kit
1 package (8 ounces) frozen flake-style imitation crabmeat, thawed
4 medium green onions, sliced (1/4 cup)
1 ripe avocado, pitted, peeled and cubed

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.

Nutrition Facts : Calories 220, Carbohydrate 11 g, Cholesterol 20 mg, Fat 3, Fiber 4 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 1 g, TransFat 0 g

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

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