Crab Cake Salad With Remoulade Dressing - cooking recipe

Ingredients

Dressing
1 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon horseradish sauce
1 tablespoon ketchup
1 teaspoon balsamic vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce (to taste)
1 teaspoon garlic, finely chopped
2 tablespoons chives, finely chopped (or green onion tops)
1 tablespoon red onion, finely chopped
1 tablespoon capers
1 teaspoon cayenne pepper (to taste)
3 tablespoons lime juice
salt (to taste)
pepper (to taste)
Salad
4 cups romaine lettuce, torn into pieces
2 tomatoes, halved and sliced
1/2 red onion, slivered
Crab Cakes
1 cup fresh crabmeat, drained well
2 tablespoons red bell peppers, diced
1 tablespoon chives, chopped (or green onion tops)
1 tablespoon red onion, diced
1 teaspoon Old Bay Seasoning (Old Bay Seasoning #2)
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 eggs
1 tablespoon mayonnaise
1 cup breadcrumbs
2 tablespoons vegetable oil

Preparation

Dressing:
Combine all dressing ingredients in blender or food processor. Refrigerate until ready to use.
Salad:
Toss vegetables and refrigerate until crab cakes are cooked.
Crab Cakes:
Make sure crab meat is dry.
In bowl, combine all ingredients except bread crumbs.
Form into 8 small (or 4 large) crab cakes.
Dredge in crumbs.
Heat oil in skillet medium high and carefully brown cakes on both sides.
Drain on paper towels.
Assemble Salad Plates:
Divide the lettuce between salad plates.
Top each with dressing and crab cakes.
Serve immediately.