Crab Cakes and Caesar Salad

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Crab Cakes:
1/2 lb crab meat
1/2 cup red onion, chopped
1/4 cup shallots, chopped
1/3 cup fennel bulb, chopped
1 stalk celery, chopped
1/4 cup italian parsley, chopped
1 t. stone-ground mustard
juice from 1 lemon
1 egg
1 cup toasted fresh breadcrumbs (i used rosemary focaccia!)
Salt and pepper
Sautee together the onion, shallots, fennel, and celery until soft and beginning to caramelize just a little. Let cool slightly. Mix crab meat, onion mixture, parsley, mustard and lemon juice together. Add salt and pepper. Make sure it’s cool and then mix in your egg. Stir in your bread crumbs a little at a time until the mixture is at a good consistency to make patties.
Cover and refrigerate for at least 1/2 an hour.

Remove from fridge, form patties to the size that you want. Coat with flour and fry in olive oil until brown.

Caesar Salad dressing:
2 cloves garlic, minced
2 salt-packed anchovy fillets, rinsed well and chopped
1 t. stone-ground mustard
Juice from one juice lemon!
salt and pepper to taste
Olive oil

Mix ingredients together and then whisk in the olive oil until it looks like a good ratio for salad dressing! I don’t measure for this recipe. I love it really lemony and the amount of oil really depends on how juicy the lemon is.