Crab Salad and Buttermilk Caesar Dressing

Name: Crab Salad and Buttermilk Caesar Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 5 fillets anchovy fillets, drained, chopped; 710 milliliters 1-inch cubes crustless day-old sourdough bread; 59 milliliters buttermilk; 7 garlic cloves; 1 Tbsp fresh lemon juice; 454 grams fresh lump crabmeat, picked over; 177 milliliters mayonnaise; 710 milliliters mixed baby greens; 59 milliliters olive oil; 79 milliliters freshly grated Parmesan cheese; 283 grams 14 cups bite-size pieces romaine lettuce (about; 1 teaspoon Worcestershire sauce

Crab Salad and Buttermilk Caesar Dressing might be just the main course you are searching for. One portion of this dish contains about 29g of protein, 49g of fat, and a total of 632 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a pescatarian diet. A mixture of worcestershire sauce, bite-size pieces romaine lettuce, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Finely chop 3 garlic cloves and anchovies in processor.

Ingredients you will need

Whole Garlic Cloves

Anchovies

Add mayonnaise, buttermilk, lemon juice and Worcestershire and blend until smooth. Season dressing to taste with pepper.

Ingredients you will need

Worcestershire Sauce

Lemon Juice

Buttermilk

Mayonnaise

Pepper

Heat oil in heavy large skillet over medium-low heat. Flatten 4 garlic cloves with flat side of knife blade.

Ingredients you will need

Whole Garlic Cloves

Cooking Oil

Equipment you will use

Frying Pan

Knife

Add to oil; cook until brown, about 5 minutes. Using slotted spoon, discard garlic.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Slotted Spoon

Add bread cubes to oil; cook until crisp and golden, stirring frequently, about 15 minutes.

Ingredients you will need

Bread Cubes

Cooking Oil

Transfer to paper towels; drain.

Equipment you will use

Paper Towels

Toss crab and 1/4 cup dressing in medium bowl.

Ingredients you will need

Crab

Equipment you will use

Bowl

Combine romaine, mixed greens, cheese and bread cubes in large bowl. Toss with enough dressing to taste. Season generously with pepper. Divide salad among plates. Top with crab.

Ingredients you will need

Mixed Greens

Bread Cubes

Romaine

Cheese

Pepper

Crab

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

5fillets

anchovy fillets, drained, chopped 710milliliters

1-inch cubes crustless day-old sourdough bread 59milliliters

buttermilk 7

garlic cloves 1Tbsp

fresh lemon juice 454grams

fresh lump crabmeat, picked over 177milliliters

mayonnaise 710milliliters

mixed baby greens 59milliliters

olive oil 79milliliters

freshly grated Parmesan cheese 283grams

14 cups bite-size pieces romaine lettuce (about 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 62 dollars per bottle.