Celeriac Remoulade with Crab

275

Ingredients:

• Celeriac – 450 gms, peeled and grated
• Juice of 1 Lemon
• White Crabmeat – 250 gms, picked over
• Fresh Dill – chopped, to garnish

For the Remoulade Dressing:

• Mayonnaise – 150 ml
• Dijon Mustard – 1 tblsp
• White Wine Vinegar – 1 1/2 tsp
• Capers in Brine – 2 tblsp, well rinsed
• Salt and White Pepper

Method:

1. To make the remoulade dressing, put the mayonnaise in a bowl.
2. Beat in the mustard, vinegar and capers.
3. Add salt and white pepper.
4. Cover and chill until required.
5. The mixture should be piquant with a strong mustard flavour.
6. Bring a large pan of salted water to boil.
7. Peel the celeriac and cut into quarters, then grate it.
8. Add the grated celeriac and lemon juice to the water and blanch for 2 minutes until it is just slightly tender.
9. Rinse the celeriac well, then put it under cold running water to stop the cooking.
10. Squeeze out the excess moisture, then pat the celeriac dry.
11. Stir the celeriac into the dressing along with the crabmeat.
12. Cover and chill for 30 minutes.
13. When ready to serve, spoon into bowls and sprinkle with dill.