Crab and Celery Root Remoulade
recipe yields 8 servings - 4 cups orange juice, no pulp - 1 pound celery root, peeled - 1 pound crabmeat, picked - 1 cup Remoulade Dressing (recipe follows) -
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Cooking tools:
- Blender
- Grater
- Salad spinner
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Measuring cup
- Measuring spoon
- Plate
- Spoon
- Serving platter
- Paper towel
Ingredients
- 4 cups orange juice, no pulp
- 1 pound celery root, peeled
- 1 pound crabmeat, picked
- 1 cup Remoulade Dressing (recipe follows)
- Salt
- pepper
- 4 heads frisée lettuce, washed, picked, and dried
- ½ bunch chives, cut in 1-inch batons
- 1 tablespoon extra-virgin olive oil
- 1½ tablespoons Creole mustard
- 1 lemon, zested and juiced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Crystal hot sauce
- 1½ tablespoons prepared horseradish
- 3 egg yolks
- 1 cup canola oil
- ½ cup mustard oil
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