Crab-and-Celery-Root Remoulade

Name: Crab-and-Celery-Root Remoulade
Yield: 4
Ingredients: 2 tablespoons mayonnaise; 2 tablespoons minced scallion; 2 dashes Tabasco; 1 1/2 teaspoons whole-grain mustard; 2 teaspoons dry white wine; 1 1/2 tablespoons fresh lemon juice; Pinch of celery seeds; 1/2 pound celery root?peeled and halved; 1 medium carrot; 1/4 cup very thinly sliced red onion; 1 celery rib, very thinly sliced on a diagonal; 1/2 pound cooked Dungeness crab (about 1 1/4 pounds in the shell) or other crab; Kosher salt and freshly ground pepper

Crab-and-Celery-Root Remoulade was pinched from <a href="http://www.foodandwine.com/recipes/crab-and-celery-root-remoulade" target="_blank">www.foodandwine.com.</a>

"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...."

INGREDIENTS

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2 tablespoons mayonnaise

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2 tablespoons minced scallion

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2 dashes Tabasco

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1 1/2 teaspoons whole-grain mustard

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2 teaspoons dry white wine

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1 1/2 tablespoons fresh lemon juice

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Pinch of celery seeds

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1/2 pound celery root?peeled and halved

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1 medium carrot

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1/4 cup very thinly sliced red onion

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1 celery rib, very thinly sliced on a diagonal

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1/2 pound cooked Dungeness crab (about 1 1/4 pounds in the shell) or other crab

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Kosher salt and freshly ground pepper

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