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Crab-and-Celery-Root Remoulade
© Kate Mathis

Crab-and-Celery-Root Remoulade

  • TOTAL TIME: 45 MIN Plus 2 hr chilling
  • SERVINGS: 4 first-course servings

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.

  1. 2 tablespoons mayonnaise
  2. 2 tablespoons minced scallion
  3. 2 dashes Tabasco
  4. 1 1/2 teaspoons whole-grain mustard
  5. 2 teaspoons dry white wine
  6. 1 1/2 tablespoons fresh lemon juice
  7. Pinch of celery seeds
  8. 1/2 pound celery root—peeled and halved
  9. 1 medium carrot
  10. 1/4 cup very thinly sliced red onion
  11. 1 celery rib, very thinly sliced on a diagonal
  12. 1/2 pound cooked Dungeness crab (about 1 1/4 pounds in the shell) or other crab
  13. Kosher salt and freshly ground pepper
  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.


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