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.)
Thai Red Curry Shrimp
