Crab and Celery Root Rémoulade

Crab and Celery Root Rémoulade

Serves 4

Ingredients:
1 cup mayonnaise
1 tablespoon Dijon mustard
1 garlic clove
2 tablespoons capers
2 anchovy fillets
1 bunch fresh parsley
1/4 teaspoon cayenne
Salt and pepper
1 pound cooked lump crabmeat
1 large or 2 medium celery roots (1 1/2 pounds)

Directions:
1. Put the mayonnaise and mustard in a large bowl. Mince the garlic, chop the capers and anchovies, and chop 1/4 cup parsley; add them all to the bowl.
2. Add the cayenne and a sprinkle of salt and pepper and stir.
3. Pick through the crabmeat, discarding any shell or cartilage, and add it to the bowl.
4. Trim and peel the celery root and shred it in a food processor with a grating disk or with a box grater.
5. Add the celery root to the bowl and toss to combine. Taste, adjust the seasoning, and serve.

Variations:
With Hard-Boiled Eggs: Use 8 chopped hard-boiled eggs instead of the crabmeat.
Shrimp: Use 1 pound chopped cooked shrimp instead of the crabmeat.
Tuna: Use 12 ounces canned tuna, drained, instead of the crabmeat.
Chicken: Use 1 pound shredded or chopped cooked chicken instead of the crabmeat.