Crab and Celery Remoulade

By nancytripp

Recipes & Menus / Recipes

Crab and Celery Remoulade
This recipe is great for holiday parties—and ready in only 5 minutes.

8 servings

Recipe by Tori Ritchie

December 2009

Ingredients

• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon drained capers
• 8 ounces fresh crabmeat, picked over
• 1/2 cup finely chopped celery
• 3 tablespoons chopped fresh chives plus additional for garnish
• 1 tablespoon fresh lemon juice
• Purchased baked pita chips

Preparation

Step 1

Preparation

Whisk first 3 ingredients in medium bowl to blend. Stir in crabmeat, celery, 3 tablespoons chopped chives, and lemon juice. Season with pepper. DO AHEAD Can be made 6 hours ahead. Cover and chill.

Transfer remoulade to serving bowl; surround with pita chips. Garnish with additional chives and serve.

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