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1 1/2 c. Brennan's Creole Caesar Dressing (see below)
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2 ounce pepper vodka (recipe developed with Absolut)
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2 x heads chilled romaine lettuce torn small pcs
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6 Tbsp. freshly-grated Parmesan cheese
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6 x prepared garlic cheese straws
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6 x Fried Crabmeat Olives - (to 12) (see below)
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1 Tbsp. chopped garlic
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1 ounce grated Parmesan cheese
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2 ounce anchovies Juice of 1 lemon
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1 x egg
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1 Tbsp. Creole mustard
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1 Tbsp. Worcestershire sauce
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1/4 c. red wine vinegar
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1 3/4 c. cottonseed or possibly other vegetable oil
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1 Tbsp. warm red pepper sauce Salt to taste Freshly-grnd black pepper to taste
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1 1/2 tsp oil
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1/3 c. diced onion
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2 Tbsp. diced green bell pepper
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1/4 c. diced celery
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1/3 Tbsp. chopped garlic
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1 lb jumbo lump crab meat
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2 Tbsp. seafood seasoning
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1 1/2 tsp warm red pepper sauce
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1 1/2 tsp Worcestershire sauce
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1 Tbsp. freshly-grated Parmesan cheese
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1 x egg slightly beaten
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2 Tbsp. bread crumbs
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1 Tbsp. thinly-sliced green onion
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6 x pitted black olives
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12 x capers All-purpose flour as needed
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