- Yield: 4 Servings
- 1 lb/450 g celery root, peeled and grated
- 1 lemon juice
- 9 oz/350 g fresh white crabmeat, picked over
- chopped fresh dill or parsley, to garnish
For the Remoulade Dressing
- 5 oz/150 ml mayonnaise
- 1 tbsp Dijon mustard
- 1½ tsp white wine vinegar
- 2 tbsp capers in brine, well rinsed
- salt and white pepper
How to Make It
- To make the dressing, put the mayonnaise in a bowl. Beat in the mustard, vinegar, and capers, with salt and white pepper to taste–the mixture should be piquant with a strong mustard flavor. Cover and chill until required.
- Bring a large pan of salted water to a full, rolling boil. Meanwhile, peel the celery root and cut it into quarters, then grate it either in a food processor or on the coarse side of a box grater.
- Add the grated celery root and lemon juice to the water and blanch for 1½–2 minutes until it is just slightly tender. Rinse the celery root well, then put it under cold running water to stop the cooking. Use your hands to squeeze out the excess moisture, then pat the celery root dry with paper towels or a clean kitchen towel.
- Stir the celery root into the dressing, along with the crabmeat. Taste and adjust the seasoning, if necessary. Cover and chill for at least 30 minutes.
- When ready to serve, spoon into bowls and sprinkle with dill or parsley.