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Fresh Crab Salad With A Celery Root Mayonnaise

  • Yield: 4 servings


  • 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


  • Put the celery root, onion, mustard, lemon juice, tarragon and egg in a food processor, fitted with a metal blade. Season with salt and cayenne. Blend for 30 seconds. With the machine running, slowly drizzle in the vegetable oil. The mixture will thicken slightly. Cover and chill for 30 minutes. Put the crabmeat in a medium-size mixing bowl and season with salt and pepper. Add 1 cup of the dressing and toss lightly to mix. Cover and refrigerate until ready to use. Toss the radicchio with olive oil and season with salt and pepper. Spread over the bottom of each serving plate. Spoon the salad in the center of the greens. Arrange the tempura peppers around the salad. Garnish with parsley.
  • *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."