Crab and Celery Root Rémoulade

Name: Crab and Celery Root Rémoulade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 24 baby Boston lettuce leaves; 454 grams cups shredded peeled celery root (about; 1 Tbsp Dijon mustard; 0 teaspoons ground red pepper; 0 teaspoons kosher salt; 1 Tbsp fresh lemon juice; 227 grams lump crabmeat, drained and shell pieces removed; 3 Tbsps mayonnaise; 2 Tbsps olive oil; 118 milliliters finely chopped red onion; 1 teaspoon finely chopped tarragon

Crab and Celery Root Rémoulade is a gluten free, dairy free, whole 30, and pescatarian recipe with 12 servings. One serving contains 82 calories, 5g of protein, and 5g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, baby boston lettuce leaves, onion, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine first 3 ingredients in a medium bowl.

Equipment you will use

Bowl

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.

Ingredients you will need

Mayonnaise

Red Pepper

Cooking Oil

Equipment you will use

Whisk

Bowl

Drizzle dressing over crab mixture, tossing well to combine. Spoon about 1 1/2 tablespoons crab mixture in center of each lettuce leaf.

Ingredients you will need

Lettuce Leaf

Crab

Equipment

Bowl

Whisk

Ingredients

Servings:

0teaspoons

freshly ground black pepper 24

baby Boston lettuce leaves 454grams

cups shredded peeled celery root (about 1Tbsp

Dijon mustard 0teaspoons

ground red pepper 0teaspoons

kosher salt 1Tbsp

fresh lemon juice 227grams

lump crabmeat, drained and shell pieces removed 3Tbsps

mayonnaise 2Tbsps

olive oil 118milliliters

finely chopped red onion 1teaspoon

finely chopped tarragon

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is La Crema Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 28 dollars.