Crab Salad and Buttermilk Caesar Dressing

Crab Salad and Buttermilk Caesar Dressing
Photo by Brian Leatart


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

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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