Crab Cake Caesar Salad Recipe
Parmesan Bagel Croutons House Caesar Dressing
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Ingredients
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Crab Cakes
Parmesan Bagel Croutons
House Caesar Dressing
Salad
Method
Crab Cakes
- 1
Prepare the Mixture
In a large bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Mix well.
- 2
Add Breadcrumbs
Gradually fold in the breadcrumbs, and season with salt and black pepper to taste. The mixture should be moist but hold together.
- 3
Form the Cakes
Shape the mixture into small patties, about 2-3 inches in diameter.
- 4
Parmesan Bagel Croutons
- 5
Prepare the Bagels
Preheat the oven to 375°F (190°C). In a large bowl, combine bagel cubes, olive oil, grated Parmesan cheese, garlic powder, salt, and black pepper. Toss until evenly coated.
- 6
Bake the Croutons
Spread the bagel cubes on a baking sheet in a single layer. Bake for 10-15 minutes, or until crispy and golden. Let cool.
House Caesar Dressing
- 7
Blend the Ingredients
In a food processor, combine the anchovy fillets, minced garlic, egg yolk, lemon juice, and Dijon mustard. Blend until smooth.
- 8
Add Olive Oil
With the processor running, slowly drizzle in the olive oil until the dressing is emulsified. Stir in grated Parmesan cheese and season with salt and black pepper to taste.
Salad Assembly
- 9
Combine Salad Ingredients
In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, and sliced cucumber.
- 10
Add Dressing and Croutons
Drizzle the Caesar dressing over the salad and toss gently to coat. Top with crab cakes and sprinkle with Parmesan bagel croutons.
- 11
Serve
Serve immediately, garnished with additional Parmesan cheese if desired.