Crab and Celery Root Rémoulade

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.