Crab and Celery Root Rémoulade

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

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Nutritional Information

Amount per serving
  • Calories: 70
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 4.5g
  • Carbohydrate: 4.4g
  • Fiber: 0.7g
  • Cholesterol: 20mg
  • Iron: 0.5mg
  • Sodium: 155mg
  • Calcium: 38mg

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. 1. Combine first 3 ingredients in a medium bowl.
  2. 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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