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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|Serving Size: 1 Serving (277g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 329 (61%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 16.7g|
|Cholesterol 83.2mg||26 %|
|Sodium 1738.7mg||60 %|
|Potassium 400mg||11 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 25.3g|
|Protein 27.6g||39 %|
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Calories per serving: 538
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