Crab and Celery Root Rémoulade

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

Crab and Celery Root Rémoulade

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 2 cups shredded peeled celery root (about 1 pound)

  • ½ 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

  • ¼ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • ⅛ teaspoon ground red pepper

  • 2 tablespoons olive oil

  • 24 baby Boston lettuce leaves


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.


Facebook Conversations