In a large mixing bowl, combine all ingredients and mix until smooth and creamy. Taste for seasonings. If dressing is too salty, add more sour cream. If dressing is too thick, add more buttermilk. Recipe will make approximately 1 1/3 cup salad dressing. Refrigerate for at least 2 hours prior to serving. Detailed instructions can be found at Chesapeake Buttermilk Salad Dressing.
Chesapeake Lump Crab Salad
Add chopped lettuce to large mixing or serving bowl. Add minced red onions, shredded carrots, and grape or cherry tomatoes. Mix salad ingredients until well combined.
Place salad onto serving plates, making sure that each serving has ample amounts of lettuce and veggies. Sprinkle a heaping tablespoon of capers over each salad serving.
Depending on the type of meat you bought, you may need to chop it (some claw meat is sold with meat intact). Pack a cup of crab meat into a 1-cup measuring cup. Carefully, turn measuring cup over in the middle of the salad to create a lump crab meat dome. Spritz dome with a slice of lemon. Serve salad immediately with a drizzle Chesapeake Buttermilk Salad Dressing over the greens.
Nutrition Note: Calories include 1 and 1/3 cup of the Chesapeake Buttermilk Salad Dressing. Salad dressing serving suggestion is 2 tablespoons per person. This would bring the total calories for this recipe to 121 per person approximately.