Ingredients Jump to Instructions ↓

  1. 7 garlic cloves

  2. 5 anchovy fillets, drained, chopped

  3. 3/4 cup mayonnaise

  4. 1/4 cup buttermilk

  5. 1 tablespoon fresh lemon juice

  6. 1 teaspoon Worcestershire sauce

  7. 1/4 cup olive oil

  8. 3 cups 1-inch cubes crustless day-old sourdough bread

  9. 1 pound fresh lump crabmeat, picked over

  10. 14 cups bite-size pieces romaine lettuce (about 10 ounces)

  11. 3 cups mixed baby greens

  12. 1/3 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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; cook until brown, about 5 minutes. Using slotted spoon, discard garlic. Add bread cubes to oil; cook until crisp and golden, stirring frequently, about 15 minutes. Transfer to paper towels; drain. Toss crab and 1/4 cup dressing in medium 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.


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