Louisiana Jumbo Lump Crab with Roasted Beet Tartare | Louisiana Seafood

Ingredients

• 2.5 cups beet
• 3.0 tablespoons olive oil
• 2.0 tablespoons dijon mustard
• 2.0 whole shallot
• 1.0 teaspoon garlic
• 3.0 tablespoons caper
• 1.0 tablespoon parsley
• 0.5 teaspoon black pepper
• 12.0 ounces crabmeat
• 8.0 ounces remoulade sauce
• 6.0 whole chervil
• 0.75 cup mayonnaise
• 2.0 tablespoons green onion
• 2.0 tablespoons yellow onion
• 2.0 tablespoons celery
• 2.0 teaspoons parsley
• 2.0 teaspoons dijon mustard
• 3.0 teaspoons horseradish
• 1.0 teaspoon mustard
• 0.5 teaspoon garlic
• 0.5 teaspoon worcestershire
• 0.25 teaspoon salt
• 0.25 teaspoon white pepper
• 1.0 tablespoon black mustard