Crab-and-Celery-Root Remoulade

At Portland, Oregon's Little Bird, Gabriel Rucker (an F&W Best New Chef 2007) tweaks French dishes like céleri remoulade, the mayo-dressed celery-root salad.


Slideshow: More French Recipes


  • Total Time:
  • Servings: 4 first-course servings
  • Time(Other): Plus 2 hr chilling

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 2 tablespoons mayonnaise
  • 2 tablespoons minced scallion
  • 2 dashes Tabasco
  • 1 1/2 teaspoons whole-grain mustard
  • 2 teaspoons dry white wine
  • 1 1/2 tablespoons fresh lemon juice
  • Pinch of celery seeds
  • 1/2 pound celery root—peeled and halved
  • 1 medium carrot
  • 1/4 cup very thinly sliced red onion
  • 1 celery rib, very thinly sliced on a diagonal
  • 1/2 pound cooked Dungeness crab (about 1 1/4 pounds in the shell) or other crab
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. In a medium bowl, whisk the mayonnaise, scallion, Tabasco, mustard, wine, lemon juice and celery seeds.

  2. Using a mandoline, slice the celery root and carrots paper-thin. Finely julienne the celery root and carrot slices. Add the celery root, carrots, onion, celery and crab to the dressing and toss. Season with salt and pepper. Cover and refrigerate for at least 2 hours; serve.

Contributed By Photo © Kate Mathis Published October 2011

479305 recipes/crab-and-celery-root-remoulade 2013-12-06T23:21:15+00:00 Gabriel Rucker trends|dinner-party|french|salads|4|healthy|make-ahead|no-cook october-2011,gabriel rucker,little bird,french recipe,french food,celeriac recipe,celery root recipe,remoulade recipe,crab salad,mayo salad dressing,crab appetizer,salad appetizer recipes,crab-and-celery-root-remoulade 479305

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5