For the crab cakes, carefully pick through the crab meat for any pieces of cartilage or shell. Combine meat in a bowl with the mayo, breadcrumbs, spring onions, Old Bay seasoning, and lemon juice. Season to taste with a little salt, pepper and hot sauce.

​Divide the mix into 50g portions and shape into even-sized round cakes and lightly coat with flour

​In a food processor, combine the egg, egg yolk, mustard, lemon zest and lemon juice and process until very smooth. With the machine running, add the oil in a very thin stream until it is fully incorporated, and the mayonnaise is thick and creamy. Season with salt and pepper.

​Serve the crab cakes on a warm plate with a garnish of a few salad leaves dressed with a little Lemon Dijonaise.

​Home-made Caesar dressing is so much better than the store-bought. The key to a great dressing is to use quality anchovies.
Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard.
Add a dash of Tabasco and Worcestershire sauce as well to give the dressing some color and depth of flavors.
Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.

​Cut the romaine hearts in halves. Rinse and dry. Spray the inside of the hearts with canola oil and season with salt and pepper.
Set the grill to medium. Place the romaine hearts inside down on the grates and grill until you have visible grill marks. Don’t overcook it. You just want a few scorch marks from the grillgrates.

​Let the romaine hearts cool down and drizzle with Caesar dressing. Add shaved parmesan just before serving.