Crab salad with two celeries

Yield: 2 servings

Measure Ingredient
1 small Celery root
2 tablespoons Butter
\N \N Leaves from 1 bunch celery
\N \N Juice of 1 lemon
3 tablespoons Hazelnut oil
\N \N Salt and pepper to taste
2 cups Lump crab meat
1 \N Head bibb lettuce, washed and separated into leaves

1. Peel celery root thoroughly. Cut into uniform batons, about 2" long and " thick. Melt 1 tbs butter in large skillet over medium-high heat. Add batons and cook, covered, over medium-low heat until tender, about 10 minutes. Drain on paper towels.

2. Heat remaining 1 tbs butter in a medium saucepan with 1 tbs water over medium-high heat. Add celery leaves and cook for 1 minute. Drain on paper towels. Place celery root and leaves in separate bowls.

3. Pour lemon juice into a small bowl. Whisk in oil and add salt and pepper to taste. Place crab meat in another bowl, then mix in half the vinaigrette. Divide remaining vinaigrette between celery leaves and celery root and toss gently.

4. Arrange lettuce on a serving platter and top with celery root.

Place crab over the celery root and garnish with the celery leaves.

Add salt and pepper to taste.

Saveur May-June 1995

Submitted By DIANE LAZARUS On 06-09-95

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