Crab and Celery Root Remoulade Recipe Print Page

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Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Crab and Celery Root Rémoulade

Cooking Light NOVEMBER 2010

Yield: 12 servings (serving size: 2 filled leaves)

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.

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

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Crab and Celery Root Rémoulade recipe