Fresh Crab Salad with a Celery Root Mayonnaise

Name: Fresh Crab Salad with a Celery Root Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces celery root, peeled and finely chopped (about 1 cup); 1/4 cup chopped yellow onions; 2 teaspoons Dijon mustard; 2 tablespoons fresh lemon juice; 2 teaspoons chopped fresh tarragon leaves; 1 large egg*; Salt; Cayenne; 1 cup vegetable oil; 1 pound lump crabmeat, picked over for shells and cartilage; Salt; Freshly ground black pepper; 2 cups shredded radicchio; 1 tablespoon extra-virgin olive oil; 1 tablespoon finely chopped fresh parsley leaves

Servings: persons

2 ounces celery root, peeled and finely chopped (about 1 cup)
1/4 cup chopped yellow onions
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh tarragon leaves
1 large egg*
Salt
Cayenne
1 cup vegetable oil
1 pound lump crabmeat, picked over for shells and cartilage
Salt
Freshly ground black pepper
2 cups shredded radicchio
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley leaves

1
Put the celery root, onion, mustard, lemon juice, tarragon and egg in a food processor, fitted with a metal blade.
2
Season with salt and cayenne.
3
Blend for 30 seconds.
4
With the machine running, slowly drizzle in the vegetable oil.
5
The mixture will thicken slightly.
6
Cover and chill for 30 minutes.
7
Put the crabmeat in a medium-size mixing bowl and season with salt and pepper.
8
Add 1 cup of the dressing and toss lightly to mix.
9
Cover and refrigerate until ready to use.
10
Toss the radicchio with olive oil and season with salt and pepper.
11
Spread over the bottom of each serving plate.
12
Spoon the salad in the center of the greens.
13
Arrange the tempura peppers around the salad.
14
Garnish with parsley.
15
*RAW EGG WARNING
16
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
17
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 ounces celery root, peeled and finely chopped (about 1 cup), 1/4 cup chopped yellow onions, 2 teaspoons Dijon mustard, 2 tablespoons fresh lemon juice, and more.

Yes, Fresh Crab Salad with a Celery Root Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!