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
Rate this recipe
5/5
(1 Votes)
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.
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