Crab and Celery Root Rémoulade

Crab and Celery Root Rémoulade Recipe
Photo: John Autry; Styling: Leigh Ann Ross
This elegant, low-fat crabmeat appetizer features a mixture of crabmeat and shredded celery root tossed in a tangy mayonnaise sauce and served in lettuce cups.

Yield:

12 servings (serving size: 2 filled leaves)

Recipe from

Cooking Light

Nutritional Information

Calories 70
Fat 4 g
Satfat 0.6 g
Monofat 2.1 g
Polyfat 1.2 g
Protein 4.5 g
Carbohydrate 4.4 g
Fiber 0.7 g
Cholesterol 20 mg
Iron 0.5 mg
Sodium 155 mg
Calcium 38 mg

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

Preparation

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.

Mark Bittman,

Cooking Light

November 2010
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