Crab and Celery Root Remoulade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This elegant, low-fat crabmeat appetizer features a mixture of crabmeat and shredded celery root tossed in a tangy mayonnaise sauce and served in lettuce cups. Ingredients:
2 cups shredded peeled celery root (about 1 pound) |
1/2 cup finely chopped red onion |
8 ounces lump crabmeat, drained and shell pieces removed |
3 tablespoons mayonnaise |
1 tablespoon dijon mustard |
1 tablespoon fresh lemon juice |
1 teaspoon finely chopped tarragon |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon ground red pepper |
2 tablespoons olive oil |
24 baby boston lettuce leaves |
Directions:
1. Combine first 3 ingredients in a medium bowl.
2. Combine mayonnaise and next 6 ingredients (through red pepper) in a small bowl, stirring with a whisk. Gradually add oil, stirring well with a whisk. Drizzle dressing over crab mixture, tossing well to combine. Spoon about 1 1/2 tablespoons crab mixture in center of each lettuce leaf.
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