Crab Salad and Buttermilk Caesar Dressing

Crab Salad and Buttermilk Caesar Dressing
Photo by Brian Leatart


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

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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