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1
Add in vodka to Dressing; shake to combine.
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2
Toss Dressing with lettuce.
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3
Arrange in large martini glasses.
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4
Sprinkle with Parmesan.
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5
Add in a cheese straw to each glass as a stirrer.
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6
Garnish each glass with a Fried Crabmeat Olive skewered on a toothpick.
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7
Use 1 or possibly 2 olives per salad.
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8
Creole Caesar Dressing: Combine garlic, Parmesan, anchovies, lemon juice, egg and mustard in a food processor or possibly blender; mix well.
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9
Add in Worcestershire and vinegar.
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10
Slowly add in oil through processor cap till dressing thickens to desired consistency.
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11
Season with pepper sauce, salt and pepper.
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12
(Makes 2 c.)
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13
Fried Crabmeat Olives: Heat oil in medium skillet almost to the smoking point.
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14
Add in onion; saute/fry a minute, then add in bell pepper, celery and garlic.
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15
Saute/fry till soft.
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16
Add in crab to vegetables.
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17
Then add in seafood seasoning, pepper sauce, Worcestershire and Parmesan.
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18
Heat through.
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19
Fold in egg as you take pan off heat, then return to heat for a few seconds while stirring.
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20
Stir in bread crumbs and green onion; chill, covered.
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21
Stuff olives with capers, 2 capers per olive.
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22
Roll olives in crab-cake stuffing mix to create 1 1/2-inch balls.
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23
Bread crab cakes by dusting them with flour.
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24
Dip in egg and roll in bread crumbs.
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25
Deep-fry till golden and warm in the center.
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26
(Makes 6 olives)
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27
This recipe yields 6 servings.
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28
Comments: Brennan's restaurant won first place in the Most Creative category in the 1999 Caesar salad competition.
