Ingredients
-
-
6
-
1/2
-
1
-
-
1
-
1/4
-
1/2
-
1/4 - 1/2
-
1/2 - 3/4
-
4
-
4
-
4
-
4
-
1/3
Directions
Caesar Salad With Mini Crab Cakes, You’ll be glad you tried this recipe, and your friends & guests will love you! Although it takes a little extra effort to make small crab cakes, they cook in nothing flat They can be made ahead, and cooked ahead (then reheated), or cooked at the last minute Perfect for a brunch, luncheon, appetizer, or light, romantic supper For a bite-sized appetizer, place mini-crabcakes on a warm serving tray Garnish tray with small sprigs of fresh parsley and basil Place a very small dollop of Caesar Dressing on each crabcake, top with garnish of your choice, and serve while warm If this salad is served as a first-course to a main entree, this will serve 10 people (3 crab cakes each) The seasoning for these crab cakes was inspired by recipe #68552, which I scaled down and modified , You’ll be glad you tried this recipe, and your friends & guests will love you! Although it takes a little extra effort to make small crab cakes, they cook in nothing flat They can be made ahead, and cooked ahead (then reheated), or cooked at the last minute Perfect for a brunch, luncheon, appetizer, or light, romantic supper For a bite-sized appetizer, place mini-crabcakes on a warm serving tray Garnish tray with small sprigs of fresh parsley and basil Place a very small dollop of Caesar Dressing on each crabcake, top with garnish of your choice, and serve while warm If this salad is served as a first-course to a main entree, this will serve 10 people (3 crab cakes each) The seasoning for these crab cakes was inspired by recipe #68552, which I scaled down and modified
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Steps
|
1
Done
|
Salad: Toss Together Shredded Romaine, Purple Onion, and Julienned Red Bell Pepper. |
|
2
Done
|
Refrigerate Until Serving Time. |
|
3
Done
|
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. |
|
4
Done
|
Mix Well. |
|
5
Done
|
Add Crab Meat and Gently Stir, Leaving Crab in as Large a Hunks as You Can. |
|
6
Done
|
If Mixture Appears Too Soft, Add the Remaining Breadcrumbs, and Gently Stir. |
|
7
Done
|
Mixture Should Still Be Somewhat Soft but not Runny. |
|
8
Done
|
Place 1/4 Cup Cornmeal on Large Cookie Sheet, Scattering to Form a Thin Coating Over Entire Surface. |
|
9
Done
|
Set Aside. |
|
10
Done
|
Place 1/4 Cornmeal on Salad-Sized Plate. |
|
11
Done
|
With a Tablespoon Measure, Scoop Crab Mixture and Gently Place on Cornmeal. |
|
12
Done
|
Shape Into a 2-Inch Patty, Pressing Any Stray Crab Mixture Around Edges to Form a Round Patty. |
|
13
Done
|
Gently Turn Crab Cake Over to Get Cornmeal on Second Side. |
|
14
Done
|
Place Crab Cakes on Large, Cornmeal-Coated Cookie Sheet. |
|
15
Done
|
Repeat Process Until All Crab Cakes Are Made (about 30-32), Adding More Cornmeal to Small Plate, If Needed. |
