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Caesar Salad With Red King Crab



A great Caesar salad gets its swagger from a great dressing. However, by adding to this formula delicate yet rich flavor of king crab You will get something extraordinary!

Try our new delectable and light appetizer Caesar Salad With The Crabit Red King Crab!


400 grams of The Crabit Red King Crab meat

The Lettuce

2 romaine hearts (the best option however is to use 4 baby romaine hearts)

The Garlic Croutons

6 slices country bread (e.g. ciabatta), with crusts

3 tablespoons high quality extra virgin olive oil

1 large garlic glove

The Dressing

9 tablespoons of mayonnaise

2 teaspoons of Dijon mustard

3 tablespoons of lemon juice

2 minced or crushed garlic gloves

2 teaspoons of  Worcestershire sauce

4 minced anchovy fillets

10 tablespoons of high quality extra virgin olive oil

Freshly ground black pepper

The cheese

100 grams of parmesan, for serving


The Garlic Croutons

Make your own. Preheat oven to 240°C. Tear the bread into slices. Tearing, not cutting the slices ensures nooks and crannies that catch the dressing and add texture. Toss bread with olive oil on a baking sheet; season with garlic and salt. Bake, tossing occasionally, until golden, 10–15 minutes.

The Dressing

Chop together anchovy fillet and garlic (or chop in a food processor). Scrape the mix into a medium bowl. Whisk in mayonnaise, Dijon mustard, lemon juice, and Worcestershire sauce. Adding drop by drop to start, gradually whisk in olive oil; whisk until dressing is thick and glossy. Season with salt and pepper.

The Lettuce

Remove dead leaves and wash the lettuce. Tear the leaves, but not too small so they provide the mix of crispness, surface area, and structure.

The Assembly

Use your hands to gently mix the lettuce, croutons, and dressing, then top off with the shaved Parmesan and best of the best Crabit Red King Crab meat.

Servings: 4






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