Crab and Celery Root Rémoulade

By Kplmrm

Yield: 12 servings (serving size: 2 filled leaves)


Calories:70
Fat:4g (sat 0.6g,mono 2.1g,poly 1.2g)
Protein:4.5g
Carbohydrate:4.4g
Fiber:0.7g
Cholesterol:20mg
Iron:0.5mg
Sodium:155mg
Calcium:38mg

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

Details

Adapted from find.myrecipes.com

Preparation

Step 1

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.