Don't let the long list of ingredients scare you . . . many of them are duplicates. It's not a difficult recipe to make. Recipe comes from the Armadillo Grill in Phoenix. If you can't find Old Bay where you live here's a recipe to make your own Recipe #15562.

Ingredients

4 serv.

Dressing
mayonnaise↗1 cup
Dijon mustard↗1 tablespoon
horseradish sauce↗1 teaspoon
ketchup↗1 tablespoon
balsamic vinegar↗1 teaspoon
Worcestershire sauce↗1 teaspoon
Tabasco sauce↗1⁄2 teaspoon
to taste
garlic↗1 teaspoon
finely chopped
chives2 tablespoons
finely chopped (or green onion tops)
red onion↗1 tablespoon
finely chopped
capers↗1 tablespoon
cayenne pepper↗1 teaspoon
to taste
lime juice↗3 tablespoons
salt↗
to taste
pepper (to taste)↗
Salad
cups romaine lettuce, torn into pieces↗4
tomatoes, halved and sliced↗2
red onion, slivered↗1⁄2
Crab Cakes
cup fresh crabmeat, drained well↗1
tablespoons red bell peppers, diced↗2
tablespoon chives, chopped (or green onion tops)1
tablespoon red onion, diced↗1
teaspoon Old Bay Seasoning (Old Bay Seasoning #2)1
teaspoon Worcestershire sauce↗1
teaspoon Tabasco sauce↗1⁄2
eggs↗2
tablespoon mayonnaise↗1
cup breadcrumbs↗1
tablespoons vegetable oil↗2

Step-by-step instructions

1
Combine all dressing ingredients in blender or food processor. Refrigerate until ready to use.
2
Toss vegetables and refrigerate until crab cakes are cooked.
3
Make sure crab meat is dry.
4
In bowl, combine all ingredients except bread crumbs.
5
Form into 8 small (or 4 large) crab cakes.
6
Dredge in crumbs.
7
Heat oil in skillet medium high and carefully brown cakes on both sides.
8
Drain on paper towels.
9
Divide the lettuce between salad plates.
10
Top each with dressing and crab cakes.
11
Serve immediately.

Source: food.com

Original recipe ↗

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