To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)

Preheat the oven to 400 degrees F.

Place the bread cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss well. Season with 1 to 2 teaspoons of old bay - depending on how much you love it! Place the pan in the oven and toast the bread for 10 to 12 minutes, or until golden and crunchy.

While the bread bakes, make the crab cakes.

In a bowl, stir together the crab, crackers, egg, parsley, mustard, mayo and a big pinch of salt and pepper. You can also add in a pinch of old bay here too!

Form the mixture into six or eight crab cakes.

Heat 1 tablespoon of olive oil in a nonstick pan over medium heat. Once hot, add the crab cakes and cook until golden brown, about 4 to 5 minutes per side. Repeat with remaining crab cakes until finished!

Place the romaine in a large bowl and toss with a big pinch of salt and pepper. Drizzle with a few tablespoons of the caesar dressing. Add in the finely grated parmesan. Toss the lettuce well so everything is coated. Toss in the shaved parmesan.

Add on a few crab cakes - or serve portions with 1 to 2 crab cakes on top. Add the old bay croutons on top. I like to crush them up a bit!

Enjoy!