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Crab Cakes and Caesar Salad

5.0(6)

by Food Network·published 2016-11-18

Open original recipe

AmericanMain Dish

Servings

4 servings

Total time

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Calories / serving

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Ingredients (35)

serves

1/2 teaspoon crushed garlicgarlic
1 tablespoon olive oil, plus 1/2 cupolive-oil
4 flat anchovy fillets, drained
1/8 teaspoon dry mustardmustard
1 teaspoon Worcestershire sauceworcestershire
2 1/2 tablespoons red wine vinegarred-wine-vinegar
1/2 lemon, juicedlemon
1 tablespoon grated Parmesanparmesan
1/4 teaspoon saltsalt
1/2 teaspoon black pepperpepper
1 head baby romaine lettucelettuce
1 coddled eggegg
4 long focaccia croutons, crushed, recipe follows
4 spring onionsscallion
2 teaspoons chopped chiveschive
14 ounces crab meatcrab
Salt and peppersalt-and-pepper
4 ounces mayonnaisemayonnaise
1 teaspoon lemon juicelemon-juice
1 teaspoon Worcestershire sauceworcestershire
8 ounces fresh white bread crumbsbread-crumbs
Olive oilolive-oil
8 plum tomatoes, choppedtomato
1 bunch chives, cleanedchive
2 ounces black olives, pittedblack-olives
2 teaspoons grain mustardmustard
4 ounces fish cream sauce, recipe follows
8 slices cooked lobster tail meatlobster
1 medium Focaccia loaf, sliced thinlyfocaccia
1/2 cup olive oilolive-oil
Salt and peppersalt-and-pepper
1 tablespoon minced shallotsshallot
1 tablespoon butterbutter
4 ounces fish stockfish-stock
4 ounces heavy creamheavy-cream

Instructions (9 steps)

01Crab Cakes:
02Preheat oven to 350 degrees F.
03Crush 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.
04To 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.
05Using 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.
06To 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.
07Preheat the oven to 200 degrees F.
08Place 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.
09In 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.

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Not rich — missing servings, total time, or calories.