Ingredients: (For 10 servings)

- 1 kilogram Grade A Crabmeat

- 250 grams White bread, fine diced

- 60 milliliters Egg, liquid, pasteurized

- 250 grams Mayonnaise

- 10 grams Cajun seasoning

- 50 grams Parsley, chopped

- A pinch to taste Salt and pepper mix

- 5 grams Louisiana hot sauce

- 5 grams Worcestershire sauce

- 5 grams Lemon juice

Method:

1. Combine all of the ingredients together in a mixing bowl except for the crabmeat. Let the bread absorb the ingredients for 30 minutes.

2. Toss the crabmeat with the rest of the ingredients.Portion into 75 gram cakes.

3. Pan fry the crab cakes in clarified butter until golden brown and heated through.

4. Drizzle the plate with some Caesar dressing. Pass the salad leaves through the walnut dressing, arrange on the plate.

5. Spoon two quennelles of the Cajun Remoulade on the plate.

6. Arrange the crab cakes on the plate.

7. Sprinkle with some Cajun seasoning and garnish with the lemon wedge.