The Crab Cake Chipotle Caesar Salad contains romaine lettuce topped with a lump meat crab cake, black bean corn relish, tortilla strips and chipotle Caesar dressing. This one is very easy to make at home using Joe's Crab Cake recipe on this site.
Crab Cake Chipotle Caesar Salad
Joe's Crab Shack Copycat Recipe
Black Bean and Corn Salsa
2 (8 ounce) cans Rotel tomatoes & chilies (I use "regular" as opposed to "mild" or "hot")
1 (14 ounce) can Mexican-style corn
1 (16 ounce) can black beans
1 (4 ounce) can green chilies (optional)
1 cup diced sweet onion garlic powder, to taste
chili powder, to taste
cumin, to taste
1/2 cup coarsely chopped fresh cilantro
salt and pepper, to taste
Chipotle Caesar Dressing
1/3 cup mayonnaise, regular or low-fat
2 tablespoons flavorful olive oil
1 clove garlic
1 teaspoon Dijon mustard
2-3 teaspoons anchovy paste
1-2 teaspoons pureed chipotle en adobo
1 tablespoon fresh lemon juice
2 teaspoons white wine vinegar
1/3 cup freshly grated Parmesan cheese
To make the Salsa: Except for one can of the Rotel tomatoes, drain canned vegetables. Mix together all ingredients, making sure spices are well blended in the veggies. Cover and refrigerate, allowing flavors to blend.
For the Chipotle Caesar Dressing: Make the dressing by placing the mayonnaise, olive oil, garlic, mustard, anchovy, chipotle, lemon juice, vinegar and Parmesan cheese into the bowl of a food processor. Puree until well blended.
To make the Salad: Place a layer of chilled Romaine lettuce on a salad plate. Cover the lettuce with the black bean and corn salsa and top that with a warm crab cake.
Notes: The salsa recipe makes a big batch so you will have enough leftover to serve with chips, on baked potatoes, with grilled chicken, on tacos and burritos, or anyway you can think of! If you don't feeling like making the dressing from scratch you can just add a bit of chipotle in adobo sauce into a cup of your favorite brand of Caesar dressing. Start with about 1/2 teaspoon since this stuff is very hot and adjust to your taste.