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
How to Make It
Combine first 3 ingredients in a medium bowl.
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.
This is a great appetizer or light lunch dish, stretching crab cleverly with crunchy, light celery root and a rich-seeming mayonnaise sauce that plays up the flavors but doesn't carry a heavy load. I served some on lettuce leaves and some on endive leaves for variety. I used the leftovers on pasta. I followed the recipe exactly. We served this New Year's Eve and everyone loved it. (Good with champagne.)
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