Best Crab Salad And Buttermilk Caesar Dressing Recipes

Crab Salad with Buttermilk Dressing image

Provided by Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 9

1/2 cup fat-free buttermilk
1/4 cup reduced-fat sour cream
2 teaspoons grated lemon peel
1 teaspoon chopped fresh dill weed
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1 lb cooked jumbo lump crabmeat, drained, shell pieces removed
4 large leaves Bibb lettuce
2 cups multicolored cherry tomatoes (about 12 oz), quartered

Steps:

In small bowl, beat buttermilk, sour cream, lemon peel, dill, pepper and salt with wire whisk.
In medium bowl, mix crabmeat and dressing; toss well. Place lettuce on 4 serving plates. Top with crab salad and tomatoes. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 8 g, Fiber 1 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg

Soft-Shell Crab Salad with Green Goddess Dressing image

Provided by Tyler Florence

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 20

1/2 cup sour cream
1/2 cup mayonnaise
1 lemon, juiced
2 garlic cloves, coarsely chopped
3 anchovy fillets
1 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh chives
Sea salt and freshly ground black pepper
2 cups buttermilk
1 tablespoon crab boil seasoning
Sea salt and freshly ground black pepper
4 medium soft-shell crabs, cleaned and rinsed
Vegetable oil, for frying
2 cups all-purpose flour
2 bunches watercress, trimmed
1 head bibb lettuce, trimmed and hand torn
1/2 red onion, sliced
1 hard boiled egg
Lemon wedges, for serving

Steps:

To make the green goddess dressing: Simply puree the ingredients together in a blender, until light green and creamy. Cover and stick the dressing in the fridge to allow the flavors to come together.
To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs. Season the buttermilk with crab boil seasoning, salt, and pepper. Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked. Remove the crabs from the milk bath and let the excess drip off.
Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F.
Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels.
To assemble the salad: combine the watercress, lettuce, and onion slices in a mixing bowl. Pour in 1/2 cup of the green goddess dressing, tossing to coat. Arrange the salad on a serving platter, put the fried crabs on top, and grate the hard boiled egg over the whole thing. Garnish with lemon wedges and serve immediately.

Crab Salad and Buttermilk Caesar Dressing image

Yield Makes 4 main-course servings

Number Of Ingredients 12

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

Steps:

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.