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SALAD: Toss together shredded romaine, purple onion, and julienned red bell pepper.
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Refrigerate until serving time.
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CRAB CAKES: In large bowl, mix salt, Old Bay Seasoning, cayenne pepper, 1/2 cup fresh breadcrumbs, dijon mustard, celery, bell pepper, onion, horseradish, mayonnaise, lemon juice, and egg.
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Mix well.
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Add crab meat and gently stir, leaving crab in as large a hunks as you can.
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If mixture appears too soft, add the remaining breadcrumbs, and gently stir.
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Mixture should still be somewhat soft but not runny.
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Place 1/4 cup cornmeal on large cookie sheet, scattering to form a thin coating over entire surface.
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Set aside.
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Place 1/4 cornmeal on salad-sized plate.
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With a tablespoon measure, scoop crab mixture and gently place on cornmeal.
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Shape into a 2-inch patty, pressing any stray crab mixture around edges to form a round patty.
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Gently turn crab cake over to get cornmeal on second side.
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Place crab cakes on large, cornmeal-coated cookie sheet.
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Repeat process until all crab cakes are made (about 30-32), adding more cornmeal to small plate, if needed.
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Cover crab cakes with plastic wrap and refrigerate, to chill- 30 minutes up to 24 hours.
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TO COOK CRAB CAKES: In large skillet, add canola oil to depth of 1/4-inch.
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Heat on medium-high heat until hot.
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Add crab cakes (do not crowd), and cook until browned, turn over and cook on second side until browned.
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Total cooking time should be about 4-5 minutes.
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Add more oil to pan, as needed.
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Repeat until all crab cakes are browned on both sides.
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PRESENTATION: On each plate, place 1/6 of shredded lettuce mixture.
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Top salad with 5 hot crab cakes, placing one in the center.
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Immediately sprinkle 2 tablespoons Parmesan cheese over warm crab cakes.
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Place 12 croutons around outer edge of lettuce.
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Drizzle Caesar Salad dressing in a spiral over crab cakes and salad.
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Garnish center crab cake with parsley or basil.
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TO SERVE CRAB CAKES LATER: Place cooled crab cakes in covered flat-bottomed dish, separating each layer with waxed paper.
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Cover and refrigerate up to 2 days.
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To reheat, place crab cakes in toaster over and toast just until hot.
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Or place in single layer on cookie sheet and bake in preheated 425 degree oven until hot- about 3-4 minutes.
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Do not let them dry out!
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Serve.
