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  • Brennan's Creole Martini Caesar Salad

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    Brennan's Creole Martini Caesar Salad
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. Brennan's Creole Caesar Dressing (see below)
    • 2 ounce pepper vodka (recipe developed with Absolut)
    • 2 x heads chilled romaine lettuce torn small pcs
    • 6 Tbsp. freshly-grated Parmesan cheese
    • 6 x prepared garlic cheese straws
    • 6 x Fried Crabmeat Olives - (to 12) (see below)
    • 1 Tbsp. chopped garlic
    • 1 ounce grated Parmesan cheese
    • 2 ounce anchovies Juice of 1 lemon
    • 1 x egg
    • 1 Tbsp. Creole mustard
    • 1 Tbsp. Worcestershire sauce
    • 1/4 c. red wine vinegar
    • 1 3/4 c. cottonseed or possibly other vegetable oil
    • 1 Tbsp. warm red pepper sauce Salt to taste Freshly-grnd black pepper to taste
    • 1 1/2 tsp oil
    • 1/3 c. diced onion
    • 2 Tbsp. diced green bell pepper
    • 1/4 c. diced celery
    • 1/3 Tbsp. chopped garlic
    • 1 lb jumbo lump crab meat
    • 2 Tbsp. seafood seasoning
    • 1 1/2 tsp warm red pepper sauce
    • 1 1/2 tsp Worcestershire sauce
    • 1 Tbsp. freshly-grated Parmesan cheese
    • 1 x egg slightly beaten
    • 2 Tbsp. bread crumbs
    • 1 Tbsp. thinly-sliced green onion
    • 6 x pitted black olives
    • 12 x capers All-purpose flour as needed

    Directions

    1. Add in vodka to Dressing; shake to combine. Toss Dressing with lettuce. Arrange in large martini glasses. Sprinkle with Parmesan. Add in a cheese straw to each glass as a stirrer. Garnish each glass with a Fried Crabmeat Olive skewered on a toothpick. Use 1 or possibly 2 olives per salad.
    2. Creole Caesar Dressing: Combine garlic, Parmesan, anchovies, lemon juice, egg and mustard in a food processor or possibly blender; mix well. Add in Worcestershire and vinegar. Slowly add in oil through processor cap till dressing thickens to desired consistency. Season with pepper sauce, salt and pepper. (Makes 2 c.)
    3. Fried Crabmeat Olives: Heat oil in medium skillet almost to the smoking point. Add in onion; saute/fry a minute, then add in bell pepper, celery and garlic. Saute/fry till soft. Add in crab to vegetables. Then add in seafood seasoning, pepper sauce, Worcestershire and Parmesan. Heat through. Fold 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; chill, covered.
    4. Stuff olives with capers, 2 capers per olive. Roll olives in crab-cake stuffing mix to create 1 1/2-inch balls. Bread crab cakes by dusting them with flour. Dip in egg and roll in bread crumbs. Deep-fry till golden and warm in the center. (Makes 6 olives)
    5. This recipe yields 6 servings.
    6. Comments: Brennan's restaurant won first place in the Most Creative category in the 1999 Caesar salad competition.

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