CRAB CAKES AND CAESAR SALAD
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.
CRAB SALAD AND BUTTERMILK CAESAR DRESSING
Categories Salad Dairy Leafy Green Shellfish Quick & Easy Mayonnaise Parmesan Lemon Crab Winter Lettuce Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 12
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.
BUTTERMILK CHICKEN CAESAR SALAD
Unlike traditional Caesar salad, ours uses no oil in the dressing. Instead, it relies on tangy low-fat buttermilk. Multigrain croutons also help save on calories and splurge on flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan. Season with salt and pepper.
- Place chicken in a resealable plastic bag; reserving 1/2 cup for salad, add buttermilk mixture. Refrigerate chicken at least 15 minutes and up to 1 day.
- Meanwhile, make croutons: Place bread on prepared baking sheet. Brush both sides with oil, and season with salt and pepper. Broil until toasted, 1 to 2 minutes per side; cut into 1-inch pieces (and reserve baking sheet).
- Transfer chicken to baking sheet; discard marinade. Broil until opaque throughout, 14 to 16 minutes. Let rest 5 minutes; thinly slice crosswise. In a large bowl, stir together mayonnaise and reserved buttermilk mixture. Add romaine, radicchio, chicken, and croutons; toss to combine. Serve immediately.
Nutrition Facts : Calories 379 g, Fat 13 g, Fiber 5 g, Protein 42 g
CRAB SALAD WITH BUTTERMILK DRESSING
Two steps and 10 minutes is all you need to toss this crab, lettuce and tomato salad - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- In small bowl, beat buttermilk, sour cream, lemon peel, dill, pepper and salt with wire whisk.
- In medium bowl, mix crabmeat and dressing; toss well. Place lettuce on 4 serving plates. Top with crab salad and tomatoes. Serve immediately.
Nutrition Facts : Calories 140, Carbohydrate 8 g, Fiber 1 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg
BUTTERMILK CHICKEN CAESAR SALAD
This is from Everyday Food. Notice how you can prepare the chicken in its marinade the day before and that you reserve a 1/2 cup of the buttermilk mixture.
Provided by WiGal
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat broiler, with rack set 4 inches from heat.
- Line a rimmed baking sheet with aluminum foil.
- In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan.
- Season with salt and pepper.
- Place mixture in a resealable plastic bag; reserving 1/2 cup for salad, add the rest of the buttermilk mixture to bag.
- Refrigerate chicken at least 15 minutes and up to 1 day.
- Meanwhile, make croutons by placing bread on prepared baking sheet.
- Brush both sides with oil, and season with salt and pepper.
- Broil until toasted, 1 to 2 minutes per side; cut into 1 inch pieces (and reserve baking sheet).
- Transfer chicken to baking sheet; discard marinade.
- Broil until opaque throughout, 14 to 16 minutes.
- Let rest 5 minutes; thinly slice crosswise.
- In a large bowl, stir together mayonnaise and the reserved 1/2 cup of buttermilk mixture.
- Add romaine, radicchio, chicken, and croutons; toss to combine.
- Serve immediately.
Nutrition Facts : Calories 343.2, Fat 14.9, SaturatedFat 3.5, Cholesterol 68.9, Sodium 457.5, Carbohydrate 26, Fiber 12.4, Sugar 12.3, Protein 30.9
CHOPPED SALAD WITH BUTTERMILK DRESSING
Creamy dressing and fresh garden veggies add up to more than the sum of their parts in this crunchy, craveable salad. This Allrecipes Magazine recipe is based on Whole Plant Chopped Salad. Cover dressing and refrigerate for up to 1 week.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes Cauliflower
Time 20m
Yield 6
Number Of Ingredients 21
Steps:
- Whisk buttermilk, sour cream, mayonnaise, lemon juice, celery, parsley, dill, Dijon mustard, onion powder, salt, and pepper together in a small bowl until well blended.
- Toss romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and parsley together in a large bowl. Serve with dressing. Season with additional salt and pepper.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 11.5 g, Cholesterol 4.1 mg, Fat 8.3 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 231.2 mg, Sugar 4.9 g
CAESAR SALAD CHIFFONADE WITH SHRIMP OR CRAB
This is an unusual twist to the classic Caesar Salad, it makes a beautiful presentation and easy to make! COOKS NOTES: Please adjust quantities to suit your tastes. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.
Provided by kiwidutch
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together all ingredients. Put Romaine chiffonade in a large bowl, add the dressing and toss lightly, add salt and pepper to taste and toss again.
- Place a ring on the plate, such as a clean tuna can with both ends removed.
- Fill the ring approximately half full with romaine, add shrimp or crab and chives lightly packing it down in the ring with a spoon.
- Add more Romaine, filling the ring to the top, packing it down again lightly.
- Carefully remove the ring, top with Parmesan and croutons and serve.
Nutrition Facts : Calories 321.3, Fat 19.6, SaturatedFat 4.5, Cholesterol 11, Sodium 376, Carbohydrate 28.4, Fiber 10.9, Sugar 6.1, Protein 12.8
ZUCCHINI NOODLE SALAD WITH BUTTERMILK DRESSING
Zucchini and olives are tossed with a creamy buttermilk dressing in this easy salad recipe.
Provided by VirginiaWillis
Categories Zucchini Salad
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Stir together mayonnaise, yogurt, and buttermilk in a large bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic. Add zucchini and olives. Mix to combine. Stir in salt and cracked black pepper.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 5.4 g, Cholesterol 3.2 mg, Fat 8 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 318.1 mg
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