Brennan's Creole Martini Caesar Salad

Recipe Ingredients

1 1/2 cups	355ml	Brennan's Creole Caesar Dressing - (see below)
2 oz	56g	Pepper vodka
		= (recipe developed with Absolut)
2		Chilled romaine lettuce - torn small pieces
6 tablespoons	90ml	Freshly-grated Parmesan cheese
6		Prepared garlic cheese straws
6		Fried Crabmeat Olives - (to 12) - (see below)
		Creole Caesar Dressing
1 tablespoon	15ml	Minced garlic
1 oz	28g	Grated Parmesan cheese
2 oz	56g	Anchovies
		Juice of 1 lemon
1		Egg
1 tablespoon	15ml	Creole mustard
1 tablespoon	15ml	Worcestershire sauce
1/4 cup	59ml	Red wine vinegar
1 3/4 cups	414ml	Cottonseed or other vegetable oil
1 tablespoon	15ml	Hot red pepper sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
		Fried Crabmeat Olives
1 1/2 teaspoons	7.5ml	Oil
1/3 cup	20g / 0.7oz	Diced onion
2 tablespoons	30ml	Diced green bell pepper
1/4 cup	27g / 1oz	Diced celery
1/3 tablespoon	5ml	Minced garlic
1 lb	454g / 16oz	Jumbo lump crab meat
2 tablespoons	30ml	Seafood seasoning
1 1/2 teaspoons	7.5ml	Hot red pepper sauce
1 1/2 teaspoons	7.5ml	Worcestershire sauce
1 tablespoon	15ml	Freshly-grated Parmesan cheese
1		Egg - slightly beaten
2 tablespoons	30ml	Bread crumbs
1 tablespoon	15ml	Thinly-sliced green onion
6		Pitted black olives
12		Capers
		All-purpose flour - as needed

Recipe Instructions

Add vodka to Dressing; shake to combine. Toss Dressing with lettuce. Arrange in large martini glasses. Sprinkle with Parmesan. Add a cheese straw to each glass as a stirrer. Garnish each glass with a Fried Crabmeat Olive skewered on a toothpick. Use 1 or 2 olives per salad.

Creole Caesar Dressing: Combine garlic, Parmesan, anchovies, lemon juice, egg and mustard in a food processor or blender; mix well. Add Worcestershire and vinegar. Slowly add oil through processor cap until dressing thickens to desired consistency. Season with pepper sauce, salt and pepper. (Makes 2 cups)

Fried Crabmeat Olives: Heat oil in medium skillet almost to the smoking point. Add onion; saute a minute, then add bell pepper, celery and garlic. Saute until soft. Add crab to vegetables. Then add seafood seasoning, pepper sauce, Worcestershire and Parmesan. Heat through. Mix in egg as you take pan off heat, then return to heat for a few seconds while stirring. Stir in bread crumbs and green onion; refrigerate, covered.

Stuff olives with capers, 2 capers per olive. Roll olives in crab-cake stuffing mixture to form 1 1/2-inch balls. Bread crab cakes by dusting them with flour. Dip in egg and roll in bread crumbs. Deep-fry until golden brown and hot in the center. (Makes 6 olives)

This recipe yields 6 servings.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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