Crab And Celery Remoulade Recipes

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QUICK CELERIAC REMOULADE



Quick celeriac remoulade image

The all-time classic way of serving celeriac, this starter is superhealthy and requires no cooking

Provided by Barney Desmazery

Categories     Side dish

Time 20m

Number Of Ingredients 5

7 tbsp good quality mayonnaise
3 tbsp Dijon mustard
1 lemon , juice only
1small celeriac , about 650g/1lb 7oz
toast and watercress , to serve

Steps:

  • In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
  • Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

Nutrition Facts : Calories 213 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.35 milligram of sodium

CRAB AND CELERY REMOULADE



Crab and Celery Remoulade image

Provided by Tori Ritchie

Categories     Appetizer     Christmas     Quick & Easy     Low Cal     Dinner     Mayonnaise     Crab     Celery     Christmas Eve     Capers     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 8

1/3 cup mayonnaise
1/4 cup sour cream
1 tablespoon drained capers
8 ounces fresh crabmeat, picked over
1/2 cup finely chopped celery
3 tablespoons chopped fresh chives plus additional for garnish
1 tablespoon fresh lemon juice
Purchased baked pita chips

Steps:

  • Whisk first 3 ingredients in medium bowl to blend. Stir in crabmeat, celery, 3 tablespoons chopped chives, and lemon juice. Season with pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
  • Transfer remoulade to serving bowl; surround with pita chips. Garnish with additional chives and serve.

CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes with Remoulade Sauce image

The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 40m

Yield 6

Number Of Ingredients 24

8 Ball Park® Hamburger Buns
1 tablespoon butter, melted, or more as needed
¾ cup mayonnaise
3 tablespoons chopped green onion
1 tablespoon grainy mustard
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons ketchup
2 teaspoons white wine vinegar
1 teaspoon prepared horseradish
1 teaspoon garlic granules
2 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and pepper to taste
¼ cup mayonnaise
1 large egg, beaten
1 ½ teaspoons minced red onion
½ tablespoon minced Italian parsley
2 (6 ounce) cans crabmeat, drained, picked clean
2 cups fine bread or cracker crumbs, divided
3 teaspoons seafood seasoning (such as Old Bay®)
½ teaspoon sea salt
2 tablespoons ground black pepper
1 pinch cayenne pepper
2 tablespoons vegetable oil
Trimmings to include lettuce, tomato and onion, as desired, plus lemon wedges

Steps:

  • To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
  • To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
  • Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
  • Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
  • In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
  • Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
  • To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g

CRAB AND CORN BEIGNETS REMOULADE



Crab and Corn Beignets Remoulade image

Make and share this Crab and Corn Beignets Remoulade recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 48m

Yield 4 serving(s)

Number Of Ingredients 24

4 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
1 tablespoon chopped fresh garlic
1/4 cup chopped scallion
3 tablespoons cajun seasoning, mix
1/2 lb fresh lump crabmeat, picked over
4 ears fresh corn, cooked and cut from the cob
4 cups corn oil or 4 cups vegetable oil
1 teaspoon cayenne pepper
1 lemon, sliced
1/2 tablespoon paprika
1/2 tablespoon sugar
salt, a little, to taste
1/4 cup no-salt-added ketchup
1/4 cup dry sherry
1 tablespoon white wine vinegar
1/2 tablespoon horseradish
1/2 cup mayonnaise
2 tablespoons olive oil
1/2 cup sweet onion, minced
1/2 cup celery, minced
2 tablespoons parsley, chopped

Steps:

  • ---TO MAKE SHERRY REMOULADE SAUCE---.
  • Thoroughly mix together the cayenne, paprika, sugar, and salt.
  • Stir in the ketchup, vinegar, sherry and horseradish.
  • Fold in the onions, celery and parsley.
  • Note: the sauce should be served at room temperature, but any unused sauce should be refrigerated in an airtight container.
  • ---TO MAKE BEIGNETS---.
  • In a mixing bowl, combine eggs, flour, milk, baking powder, garlic and Cajun seasoning.
  • Stir until a sticky batter forms and then fold in corn, crabmeat, and scallions.
  • In a heavy gauge pot, heat the oil on a high flame.
  • When the oil is hot, drop golf ball size pieces of the batter into the pot.
  • Cook until dark brown and no longer doughy in the center- approximately six to eight minutes.
  • Serve with Sherry Remoulade Sauce for dipping.

Nutrition Facts : Calories 2621.9, Fat 234.4, SaturatedFat 32.4, Cholesterol 236.3, Sodium 393.5, Carbohydrate 103.8, Fiber 6.7, Sugar 13.4, Protein 32.3

CRAB BURGERS WITH CELERY ROOT REMOULADE SLAW



Crab Burgers with Celery Root Remoulade Slaw image

Provided by Guy Fieri

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 39

1/3 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons thinly sliced scallions, white tip only
1/2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon hot sauce
Salt and freshly cracked black pepper
1 pound lump crabmeat, picked over for shells
2 1/2 cups panko bread crumbs
1 cup vegetable oil, for frying
4 kaiser rolls
2 tablespoons unsalted butter, room temperature
4 pieces butter lettuce
1 large heirloom tomato, sliced
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 lemon, juiced
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/4 cup chopped Italian parsley leaves
Salt and freshly cracked black pepper
1 medium celery root, peeled and quartered (about 2 pounds)
Rajun' Cajun Onion Rings, recipe follows
1 1/2 cups sour cream
1 1/2 cups milk
2 tablespoons hot pepper sauce (recommended: Crystal)
2 large red onions, sliced into rings
1 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon paprika
1 tablespoon chili powder
1 teaspoon white pepper
Salt
2 cups self-rising flour
Vegetables oil, for frying

Steps:

  • To make the crab burgers:
  • In a large bowl, whisk mayonnaise, egg, scallions, Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. Fold in the crabmeat and 1 cup of the bread crumbs until just combined. Line a baking sheet with parchment paper. Divide the mixture into 4 equal portions and form into patties. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
  • Meanwhile make the slaw: In a small bowl, whisk the mayonnaise, sour cream, vinegar, Dijon, lemon juice, paprika, cayenne, parsley and salt and pepper, taste. Using the grater attachment on the food processor or a box grater, grate the celery root. Work quickly so that the root doesn't turn brown. Transfer to a medium bowl, add pour the dressing over the celery root. Toss to combine and refrigerate for at least 10 minutes before serving.
  • Remove the crab patties from the refrigerator. Place the remaining bread crumbs in a shallow dish. Dredge the patties in the bread crumbs and pat along the edges.
  • Heat the oil in a 12-inch cast iron skillet over medium-high heat until the oil is hot but not smoking. Place the patties into the oil and cook about 3 minutes per side. Transfer to paper towel lined plate to drain. Season the patties with salt while they are still warm. Place on baking sheet to hold in a preheated 250 degree oven while you toast the buns.
  • Slice the kaiser rolls in half, butter, put on a sheet pan and toast under the broiler.
  • To assemble the burgers, place a patty on the bottom half of each bun and top with the Celery Root Slaw, a piece of lettuce and a tomato slice. Cover with the other half of the bun and serve with Rajun' Cajun Onion Rings.
  • In a large bowl, whisk together the sour cream, the milk and the hot sauce. Add the onion rings and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
  • Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
  • Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.

CRISTA'S CORNMEAL-CRUSTED CRAB CAKES



Crista's Cornmeal-Crusted Crab Cakes image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 35

2 tablespoons unsalted butter
2 shallots, thinly sliced
1 pound fresh Dungeness lump crabmeat, picked (high-quality canned if fresh not available)
1/2 cup gluten-free cracker crumbs
1/2 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh dill
Kosher salt and freshly ground black pepper
1 large egg
1/4 cup creme fraiche
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 cup coarse grind yellow cornmeal
1 teaspoon smoked paprika
1 teaspoon ground white pepper
1 teaspoon kosher salt
1 teaspoon seafood seasoning
1/4 teaspoon celery salt
1 large (1 1/2- to 2-pound) celery root, peeled
2 Pink Lady apples, unpeeled
3 tablespoons freshly squeezed lemon juice
2/3 cup mayonnaise, or more as needed
1/2 cup creme fraiche
1 tablespoon Louisiana-style hot sauce
1 tablespoon finely chopped fresh tarragon
2 teaspoons Dijon mustard
2 teaspoons coarse salt, or more to taste
Freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 pound pea shoots
1 bunch breakfast radishes, sliced paper thin
3 tablespoons olive oil
Juice of 2 lemons
1 to 2 teaspoons whole mustard seeds, optional
Kosher salt and freshly ground black pepper

Steps:

  • For the crab cakes: Place a medium cast-iron pan over medium heat. Add the butter and shallots and sweat until softened and just starting to brown, 2 to 3 minutes. Set aside.
  • Meanwhile, combine the crab, cracker crumbs, parsley, dill, softened shallots and a sprinkle of salt and pepper in a bowl. Set aside. Mix the egg, creme fraiche, mayonnaise and Dijon in a medium bowl until combined. Slowly add the wet ingredients to the crab and mix well until incorporated. Form 6 equal sized balls and flatten into discs.
  • For the dredge: In a bowl, combine the cornmeal, smoked paprika, white pepper, salt, seafood seasoning and celery salt. Gently coat the exterior of each crab cake disc in the cornmeal mixture and place on a tray. Chill the crab cakes in the refrigerator for approximately 1 hour or up to 4 hours to help them stay together while cooking.
  • Preheat the oven to 350 degrees F.
  • For the celery root remoulade: Meanwhile, thinly slice the celery root and apples on a mandoline and cut into matchsticks. Place both in a large bowl and cover with the lemon juice to coat so they do not brown or oxidize. In a medium bowl, combine the mayonnaise, creme fraiche, hot sauce, tarragon, Dijon and salt, then season with the pepper. Add the creme fraiche mixture to the celery root and apples and gently toss to combine. (For a thinner sauce, feel free to add more mayonnaise and adjust seasoning.)
  • In a 12-inch cast-iron skillet on medium heat, then add the olive oil and butter and heat until hot. Place the crab cakes in the skillet and sear to crispy, 4 to 5 minutes per side. Transfer the cast iron to the oven for 5 minutes to warm through.
  • For the pea shoot salad: Add the pea shoots and radishes to a medium bowl. Drizzle with the olive oil and lemon juice to coat. Add the mustard seeds, then season with salt and pepper and mix gently.
  • Spread a generous amount of remoulade on a platter. Place the crab cakes on top and garnish with the salad.

CRAB AND CELERY SALAD



Crab and Celery Salad image

Categories     Salad     Sauce     Salad Dressing     Crab     Celery     Spring

Yield serves 4

Number Of Ingredients 8

1 1/2 cups thin bias-cut inner stalks celery and leaves
2 large hard-boiled eggs, peeled and coarsely chopped
2 ripe medium tomatoes, seeded, cut into 1/2-inch pieces
3 tablespoons chopped fresh Italian parsley
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1 pound jumbo lump crabmeat, picked through for shells

Steps:

  • Mix the celery, eggs, tomatoes, and parsley together in a large bowl. Drizzle with the lemon juice and olive oil, seasoning with salt. Toss well, to coat the salad with the dressing. Add the crabmeat, and toss gently to combine, without breaking up the lumps of crab.

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Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days. It will keep in the fridge for up to 2 days. Nutrition Facts : Calories 213 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.35 milligram of sodium
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