Crab & Celeriac Remoulade
Celeriac, a large knobby root, is related to celery but with a much milder flavour. This is a great salad to make in winter, when celeriac is in season.
Serves 4 as an entrée
500g celeriac
200g cooked crab meat (see notes)
½ bunch chives, finely chopped
Oak lettuce leaves, to serve
Mustard Mayonnaise
½ teaspoon Dijon mustard
1 lemon, zested and juiced
⅔ cup whole-egg mayonnaise (see notes)
Salt flakes and freshly ground black pepper, to taste
Vinaigrette
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
Make the Mustard mayonnaise: whisk all ingredients together in a small bowl.
Peel the celeriac and cut into thin matchsticks.
Place crab meat, celeriac, chives and Mustard Mayonnaise in a bowl and toss gently to combine.
Place some oak lettuce leaves on plates and mound salad beside it. Serve.
Notes: If you don’t want to make your own mayonnaise, use one made from whole eggs such as Paul Newman’s Own or Thomy. Pick meat from 1 x 800g cooked mud crab, 2 x 300g cooked blue swimmer crabs or 2 x 400g spanner crabs, or buy good quality frozen Australian crab meat such as Ceas (Queensland spanner crabs) or Abacus (Western Australian blue swimmer crabs). Be aware that most other frozen crab meat is imported and can be quite watery when thawed. If asparagus spears are thick and woody, snap off and discard the bottom section and use a potato peeler to peel the spears; if they are thin, you may only need to cut off the very end and not need to peel them. Blanch asparagus in well-salted boiling water for 30 seconds to 1 minute, then refresh in ice water, or cold running water, to stop the cooking.
Alternative Species: Bugs, marron, prawns, redclaw, rocklobsters, yabby.
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