Blue Crab Celeriac Remoulade

1 cup finely grated celeriac (aka celery root)
8 oz blue crab meat (I used leftovers from steamed crabs)

1/3 cup mayonnaise
1 1/2-2 tablespoons Dijon
1 tablespoon lemon juice
sea salt
freshly ground black pepper

Whisk together the dressing ingredients in a small bowl. Set aside.

Place all place the crab and celeriac in a medium bowl. Drizzle with dressing. Stir to evenly distribute all ingredients. Refrigerate at least 1 1/2 hours prior to serving.

My thoughts:

Years ago I had céleri rémoulade, a classic French cold, raw salad made with celeriac, mayonnaise and mustard and really enjoyed it. It is so refreshing yet filling. I had thought about making it myself but never got around to it, our stores frequently have celeriac (lucky!) but they are often small and honestly, I don’t love grating. Then this weekend we had crabs for the first time and I was trying to think of what to do with the leftover meat from the last couple of crabs when I spied the (finally, huge) celeriac I’ve had in my fridge for a shocking long period of time from my Washington Green Grocer order weeks ago.

Luckily the celeriac was still fresh* so I grated it up using the second largest holes in my box grater, tossed it with the crab and dressing and refrigerated it for about an hour and a half. Matt raved about the salad. It was just as good as I remembered but it was made even better thanks to the sweet plump crab. The flavors melded wonderfully and the celeriac, though raw, is soft and creamy, not starchy or hard. It just may be my favorite dish of 2015 so far! Oh, and if you don’t want to serve it as a salad, it is divine scooped on  a piece of (cooked) firm fish like cod.

*I was skeptical but my new BerryBreeze does seem to actually keep things fresh longer. I had 2 week old Brussels sprouts and blackberries in there that were just as fresh as they were when they were delivered.

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One Comment

  1. This sounds so fresh and so wonderful. I'm having a wine tasting party this Friday and this sounds like a great appetizer to serve. Thanks Rachel.