Crab Salad and Buttermilk Caesar Dressing

Crab Salad and Buttermilk Caesar Dressing
Photo by Brian Leatart


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

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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