Crab-and-Celery-Root Remoulade |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) mayonnaise |
2 tablespoon(s) minced scallion |
2 dash(es) tabasco |
1 1/2 teaspoon(s) whole-grain mustard |
2 teaspoon(s) dry white wine |
1 1/2 tablespoon(s) fresh lemon juice |
pinch of celery seeds |
1/2 pound(s) celery root -- peeled and halved |
1 medium carrot |
1/4 cup(s) very thinly sliced red onion |
1 celery rib, very thinly sliced on a diagonal |
1/2 pound(s) cooked dungeness crab (about 1 1/4 pounds in the shell) or other crab |
kosher salt and freshly ground pepper |
Directions:
1. In a medium bowl, whisk the mayonnaise, scallion, Tabasco, mustard, wine, lemon juice and celery seeds.
2. Using a mandoline, slice the celery root and carrots paper-thin. Finely julienne the celery root and carrot slices. Add the celery root, carrots, onion, celery and crab to the dressing and toss. Season with salt and pepper. Cover and refrigerate for at least 2 hours; serve.
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