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Crab and Celery Root Rémoulade

Photo: John Autry; Styling: Leigh Ann Ross
Yield 12 servings (serving size: 2 filled leaves)
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.

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

Nutrition 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

How to Make It

  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.