The salty anchovies complement the briny sweetness of the crabmeat. Buttermilk lightens the dressing and makes this version of the classic Caesar especially delicious.

Makes 4 main-course servings.

INGREDIENTS

  • 7garlic cloves
  • 5anchovy fillets, drained, chopped
  • 3/4cup mayonnaise
  • 1/4cup buttermilk
  • 1tablespoon fresh lemon juice
  • 1teaspoon worcestershire sauce1/4cup olive oil
  • 3cups 1-inch cubes crustless day-old sourdough bread 1pound fresh lump crabmeat, picked over
  • 14cups bite-size pieces romaine lettuce (about 10 ounces)
  • 3cups mixed baby greens
  • 1/3cup freshly grated parmesan cheese

    DIRECTIONS

    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.