Time: 1 hour 50 min.

Crab cakes with fish sauce, Caesar salad, and focaccia croutons - a detailed recipe.

Ingredients:

Caesar salad

• 1/2 tsp garlic crushed into a paste
• 1 tbsp. l. plus 1/2 tbsp. olive oil
• 4 anchovy fillets, drained of excess oil
• 1/8 tsp mustard powder
• 1 tsp Worcestershire sauce
• 2.5 tbsp red wine vinegar
• Juice of 1/2 lemon
• 1 tbsp. l. grated parmesan
• 1/4 teaspoon salt
• 1/2 tsp black pepper
• 1 head of young romaine lettuce, disassemble into leaves
• 1 poached egg
• 4 slices focaccia bread, toasted as directed in the recipe below, crumbled

Crab cakes

• 400 g of crab meat
• 115 g mayonnaise
• 230 g focaccia breadcrumbs
• 60 g black olives, pitted
• 115 g ready-made white fish sauce (see recipe below)
• 4 green onions, finely chopped
• 2 tsp chopped chives
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 8 plum tomatoes, cut into slices, for serving
• 1 bunch chives, finely chopped, for serving
• Olives, for serving
• 8 slices cooked lobster meat (neck), for serving
• Focaccia croutons, for serving
• Olive oil for frying

Focaccia rusks

• 1 medium focaccia, cut into thin slices
• 1/2 cup olive oil
• Salt and pepper

White fish sauce

• 1 tbsp. l. chopped shallots
• 1 tbsp. l. olive oil
• 115 g of strong fish broth
• 115 g heavy cream (33%)
• 2 tsp. mustard seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

crab meat, mayonnaise, focaccia bread, olives, romaine lettuce, Anchovies, eggs, cream, plum tomatoes, lobster, mustard powder, mustard seed, garlic, Worcestershire sauce, wine vinegar, lemon juice, Parmesan cheese, green onions, chives, shallots

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Preparation:

Step 1
• Prepare focaccia breadcrumbs: Place the flatbread slices on a baking sheet. Drizzle with olive oil, season with salt and pepper, and bake in an oven preheated to 90°C (195°F) for 1 hour. Crumble the breadcrumbs into pieces and let cool.
Step 2
• Prepare the salad dressing: In a large bowl, combine the garlic paste and 1 tablespoon olive oil. Add the anchovies and mash until smooth. Add the mustard powder, Worcestershire sauce, the remaining 1/2 cup olive oil, the wine vinegar, and lemon juice; mix thoroughly.
Step 3
• Prepare Caesar salad: Add Parmesan cheese, salt, and black pepper to the dressing bowl, stir, then add the romaine lettuce leaves and toss gently. Mash the poached egg with a fork and toss the salad well. Add the croutons and toss again. Chill until serving.
Step 4
• Prepare cutlets: Mix the green onions and chives, then add the peeled crab meat, season with salt and pepper to taste, then stir in the mayonnaise, lemon juice, and Worcestershire sauce. Divide the minced meat into 100-115g portions, form into patties, and then roll in breadcrumbs. Place on a tray and refrigerate to firm up for at least 2 hours.
Step 5
• After the time has elapsed, fry the crab cakes in a large frying pan with a little olive oil until golden brown. Then place in an oven preheated to 180°C (350°F) or under the grill for 5 minutes.
Step 6
• Prepare white fish sauce: In a saucepan with the lid on, lightly fry the shallots in a tablespoon of olive oil. Add the fish stock and reduce slightly. Add the cream and continue reducing until the sauce thickens sufficiently, about 10-15 minutes. Stir in the mustard seeds.
Step 7
• Prepare croutons: fry a few slices focaccia bread in a toaster or in the oven under the grill.
Step 8
• Divide tomato slices, chopped chives, and olives among serving plates, top with crab cakes, and drizzle with fish sauce. Top with a layer of Caesar salad and lobster. Serve with focaccia croutons.

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