Celeriac Remoulade with Crab is a delightful dish that combines the crispiness of grated celeriac, the sweetness of succulent crabmeat, and the tanginess of a remoulade dressing. The look and taste promise refreshing to both eyes and taste buds.Â
About the recipe
Celeriac Remoulade with Crab originated from French Cuisine and offers a magical harmony of refreshing flavours and textures. The balance of crispness from the celeriac, richness from the crab meat, and tanginess from the remoulade dressing is perfection. Pair it with crusty bread or serve alongside a fresh salad for a complete meal.
Why you will love this recipe
This recipe is an irresistible combination of flavours and textures offered by our Celeriac Remoulade with Crab. Whether you’re a seafood enthusiast or simply looking to impress your guests, this dish will surely delight you. Its easy preparation and elegant presentation make it an ideal choice for any occasion, from casual gatherings to special celebrations.
Celeriac Remoulade with Crab
Cooking Tips
- When grating the celeriac, use a box grater for the best texture.
- Be sure to rinse the grated celeriac thoroughly to remove any excess starch.
- Add a pinch of paprika or cayenne pepper to the remoulade dressing for extra flavour.
- Fresh crabmeat works best for this recipe, but you can also use canned crabmeat if fresh is unavailable.
Cultural Context
This dish takes inspiration from traditional French Cuisine, where remoulade is a popular condiment often served with seafood. Celeriac, a root vegetable with a distinct flavour, adds a unique twist to the classic remoulade, resulting in a timeless and innovative dish.
Serving and Storing Suggestions
Serve the Celeriac Remoulade with chilled crab, garnished with fresh dill. It serves four as a side dish or two as a main course. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Other Similar Recipes
- Shrimp Remoulade
- Crab Salad with Citrus Dressing
- Celery Root Salad with Apple and Walnut
Nutrient Benefits
Celeriac is rich in fibre, vitamins, and minerals, including vitamin K, phosphorus, and potassium. Crabmeat is a good source of lean protein and essential omega-3 fatty acids, promoting heart health and overall well-being.
Celeriac Remoulade with Crab
Ingredients
- 450 gms Celeriac (peeled and grated)
- Juice of 1 Lemon
- 250 gms White Crabmeat (picked over)
- Fresh Dill (chopped, to garnish)
For the Remoulade Dressing:
- 150 ml Mayonnaise - 150 ml
- 1 tbsp Dijon Mustard - 1 tblsp
- 1 1/2 tsp White Wine Vinegar - 1 1/2 tsp
- 2 tbsp Capers in Brine (well rinsed)
- Salt and White Pepper
Instructions
- Mix mayonnaise, Dijon mustard, white wine vinegar, and rinsed capers in a bowl. Season with salt and white pepper. Chill until required.
- Bring a large pan of salted water to a boil. Add grated celeriac and lemon juice, and blanch for 2 minutes until slightly tender. Rinse under cold water and pat dry.
- Stir grated celeriac into the remoulade dressing along with crab meat. Chill for 30 minutes.
- When ready to serve, spoon into bowls and sprinkle with fresh dill.
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Frequently Asked Questions:
What is remoulade dressing made of?
Remoulade dressing typically includes mayonnaise, Dijon mustard, vinegar, capers, and seasonings. It adds a tangy and flavorful kick to dishes like our Celeriac Remoulade with Crab.
Can I use canned crabmeat for this recipe?
While fresh crabmeat is recommended for the best flavour and texture, canned crabmeat is a convenient alternative. Just be sure to drain it well before adding it to the dish.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy chilled as a refreshing snack or side dish.
