Crab-And-Celery-Root Remoulade Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the crab meat, celery root, and green onions.
• STEP 2.In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and parsley to make the remoulade sauce.
• STEP 3.Pour the remoulade sauce over the crab mixture and toss gently to coat.
• STEP 4.Season with salt and pepper to taste.
• STEP 5.Cover and refrigerate for at least 1 hour to allow the flavors to meld.
• STEP 6.Serve the crab and celery root remoulade chilled, garnished with additional parsley if desired.

Cooking Tips

• Make sure to use fresh crab meat for the best flavor and texture.
• If you can't find celery root, you can substitute with jicama or apple for a similar crunch.
• For a spicier remoulade sauce, add a dash of hot sauce or cayenne pepper.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the remoulade as an appetizer with crackers or as a light lunch on a bed of lettuce.
• You can also use the remoulade as a filling for sandwiches or wraps.