seasonal RECIPES for those who love to EAT
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1. Preheat over to 350°F and set the rack in the center position.
2. Cut bread into small cubes (about 4 cups worth) and arrange in a single layer on a cookie sheet.
3. Toast bread cubes lightly. (Approximately 10-15 minutes or until bread becomes crisp, but not browned - it helps to set a timer for 5 minutes to remember to stir). Remove from oven after toasted and let cool (but keep the oven on).
4. While the bread is toasting, remove the tough outer leaves from the lettuce heads and discard. Trim the ends off the lettuce and gently separate the leaves. Rinse under cool water and wet aside in a large colander to drain.
5. In a microwave safe dish, combine the butter and olive oil and heat in 30 second intervals, stirring in between, until the butter is melted. Stir in parsley, garlic, salt, and pepper.
6. Transfer the lightly toasted bread cubes to a large mixing bowl and toss in butter/oil mixture until evenly coated.
7. Return cubes to cookie sheet and oven. Toast for another 10 minutes, turning frequently, until golden brown. Remove croutons from the oven and let cool on the cookie sheet. (On the off chance you don't use all your croutons, they will keep for about 4 to 5 days in an airtight container.)
8. While the croutons are toasting a second time, bring a few quarts of water to boil in a large steamer pot. Steam cooked crab legs for about 5 minutes or until hot. Remove crab legs from pot and let cool until you can handle them.
9. Arrange romaine spears on four plates. Using a seafood cracker or a kitchen mallet, crack crab legs and carefully remove meat. Discard shells and divide meat equally among plates. Add croutons to each plate.
10. Chop hard-boiled eggs roughly and divide equally among plates. Add croutons to each plate.
11. In a medium bowl, whisk together dressing ingredients until mixed thoroughly. Drizzle plates evenly with dressing; serve any remaining dressing alongside salad.
2 lbs. Alaska king crab legs; cooked (almost all king crab comes cooked)
2 Heads of romaine lettuce
8 eggs; hard boiled & peeled
1/2 c. Shredded Parmesan cheese
6 Flat anchovy fillets; rinsed, patted dry, and minced very finely
3 tsp. Fresh garlic; minced finely
2 tsp. Stone-ground mustard
1 c. Olive oil
3 tbsp. Fresh lemon juice
1/2 tsp. Salt
1 tsp. Freshly ground black pepper
1/2 c. Grated Parmesan cheese
1/2 Loaf of French bread; preferably slightly stale
1/2 c. Salted butter
1/2 c. Olive oil
2 tsp. Dried parsley
2 tbsp. Garlic; finely minced
Prep. Time: 25 minutes
Cook Time: 5 minutes
Caesar salad tends to get a bad rap as just a boring, underwhelming side to a pasta dish or maybe a steak dinner. That “boring” reputation goes out the window when hearty Alaska King Crab meat, chopped egg and fresh garlic croutons are piled on crisp romaine spears and drizzled in a rich, delicious homemade dressing. This salad is a fantastic first course, but it also has enough flavor to hold its own as a main dish and would be a great addition to a brunch menu.