Caesar Salad with Crab

As a Thai chef on vacation in Puerto Vallarta, I was struck with inspiration to create this crab caesar salad with a dressing that substitutes the typical anchovies with my go-to fish sauce. Caesar salad is usually attributed to Italian cuisine, but it was actually invented in the Caesar Hotel in Tijuana, which is what got me so excited to make this Mexican and Thai-inspired caesar salad with crab meat that had been freshly caught that morning. For a burst of color I decided to toss cherry tomatoes into the mix, and the finished caesar salad was as much a hit on the open sea as it will be in your kitchen!

Ingredients

olive oil
egg yolks
fish sauce
garlic
lime
dijon mustard
parmesan
black pepper
romaine lettuce
crab meat
tortilla chips
cherry tomatoes

Preparation

Step 1

In a blender combine fish sauce, egg yolks, garlic cloves, dijon mustard, parmesan, and black pepper. Blend and add olive oil until the dressing reaches desired consistency.

Step 2

Drizzle dressing over romaine, cherry tomatoes, and tortilla chips. Add shredded crab meat and toss, then garnish with more tomatoes and shredded parmesan cheese.

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