Crab Salad and Buttermilk Caesar Dressing

Crab Salad and Buttermilk Caesar Dressing
Photo by Brian Leatart


  • 1 pound fresh lump crabmeat
  • 1/3 cup freshly grated Parmesan cheese
  • 7 garlic cloves
  • 5 anchovy fillets
  • ¼ cup buttermilk
  • 14 cups bite-size pieces romaine lettuce
  • ¼ cup olive oil
  • + 5 more ingredients
    • 3 cups crustless day-old sourdough bread
    • 3 cups mixed baby greens
    • ¾ cup mayonnaise
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon Worcestershire sauce

Finely chop 3 garlic cloves and anchovies in processor. Add mayonnaise, buttermilk, lemon juice and Worcestershire and blend until smooth. Season dressing to taste with pepper. Heat oil in heavy large skillet over medium-low heat. Flatten 4 garlic cloves with flat side of knife blade. Add to oil;...

View full recipe at Epicurious


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