Crab caesar salad

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Cooking difficulty: Medium

Serves: 2

Preparation: 15mins

Cooking: 5-10 mins

Wrapping in lettuce, cabbage, spinach or even seaweed can:

1. add flavour
2. shape the seafood
3. help keep the flesh together
4. help retain moisture
Tips for using ice to chill seafood

choose snow, flake or shaved ice and surround the seafood
Tips for Steaming

Seafood can be steamed over plain water, but a concentrated stock flavoured with vegetables, herbs or citrus, for example, will impart a subtle flavour.
Tips for shallow frying

If flour is the only coating used, apply it immediately prior to cooking.

Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).
Tips for serving seafood cold

If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.

Ingredients

1 small fresh crab or 1 x 170g can white crabmeat

3 x 15ml (3 tablespoons) olive oil

1or 2 cloves garlic, peeled and finely chopped

2 slices focaccia or plain white bread, crusts removed and cubed

4-6 heads baby Cos or Romaine hearts lettuce

salt and black pepper

juice of 1 lemon (optional)

3 x 15ml spoon (3 tablespoons) prepared Caesar dressing

15g freshly grated Parmesan cheese

To prepare the croutons: heat the oil with the garlic and cook the croutons until golden brown.

Remove and leave to cool on some kitchen towel for about 10 minutes.

In a large bowl tear the lettuce leaves into bite size pieces and add the crabmeat.

Add the bread croutons, seasoning, lemon juice, (if used), dressing and cheese.

Garnish with freshly chopped parsley and serve.

With thanks to our partners at Seafish UK