Photo: John Autry; Styling: Leigh Ann Ross
12 servings (serving size: 2 filled leaves)

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.

How to Make It

Step 1

Combine first 3 ingredients in a medium bowl.

Step 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.

Ratings & Reviews

beachcottage46's Review

January 20, 2011
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.)