A delightful twist on classic crab cakes served atop a fresh Caesar salad.
Combine the mashed potatoes, crab meat, Old Bay Seasoning, crushed croutons, and one tablespoon of Caesar dressing in a medium bowl. Mix thoroughly and shape into eight equal-sized patties.
Ensure the mixture holds together well; if it's too dry, add a bit more dressing.
Heat the canola oil in a large nonstick skillet over medium heat until hot. Cook the crab cakes for about 3 minutes on each side until golden brown and crispy.
Use a thin spatula to flip the cakes gently to avoid breaking them.
In a large bowl, toss the mixed greens with the remaining Caesar dressing until evenly coated.
Chill the greens beforehand for a crispier texture.
Divide the dressed greens onto four plates. Place two crab cakes on top of each salad and garnish with grated cheese.
Serve immediately to enjoy the crab cakes while they're hot.
