Instructions: Add vodka to Dressing; shake to combine. Toss Dressing with lettuce. Arrange in large martini glasses. Sprinkle with Parmesan. Add a cheese straw to each glass as a stirrer. Garnish each glass with a Fried Crabmeat Olive skewered on a toothpick. Use 1 or 2 olives per salad.

Creole Caesar Dressing: Combine garlic, Parmesan, anchovies, lemon juice, egg and mustard in a food processor or blender; mix well. Add Worcestershire and vinegar. Slowly add oil through processor cap until dressing thickens to desired consistency. Season with pepper sauce, salt and pepper. (Makes 2 cups)

Fried Crabmeat Olives: Heat oil in medium skillet almost to the smoking point. Add onion; saute a minute, then add bell pepper, celery and garlic. Saute until soft. Add crab to vegetables. Then add seafood seasoning, pepper sauce, Worcestershire and Parmesan. Heat through. Mix in egg as you take pan off heat, then return to heat for a few seconds while stirring. Stir in bread crumbs and green onion; refrigerate, covered.

Stuff olives with capers, 2 capers per olive. Roll olives in crab-cake stuffing mixture to form 1 1/2-inch balls. Bread crab cakes by dusting them with flour. Dip in egg and roll in bread crumbs. Deep-fry until golden brown and hot in the center. (Makes 6 olives)

This recipe yields 6 servings.

Comments: Brennans restaurant won first place in the Most Creative category in the 1999 Caesar salad competition.

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