INGREDIENTS


Remoulade                                       

½ celeriac

2 avocados

6TBS Mayonnaise

4TBS crème fraiche

2 TBS Dijon mustard

Juice of 1 lemon

Seasoning

Worcestershire sauce to taste

Flat leaf parsley, roughly chopped

2tsp of capers

 

To serve

Herbed Toasts

Flat leaf parsley or coriander leaves

Crab        

300g/12oz white crab meat

½ red apple, cored & finely diced

¼ thumb fresh ginger, grated

1 lime, zest & juice

½ red chilli, finely chopped

Coriander, roughly chopped

1 spring onion, thinly sliced

¼ red pepper, finely sliced

METHOD


Serves 8

  1. Remoulade – Peel and coarsely grate or finely slice the celeriac into thin matchsticks.  Stir in the mayo, crème fraiche, mustard, lemon juice to taste, seasoning, Worcestershire sauce, parsley and capers.  The consistency should be saucy, not sloppy.
  2. Crab – Mix the apple with the lime juice, then add all of the other ingredients and mix together.
  3. Spoon the celeriac onto a large serving plate, scoop the avocado on top and then the crab on top of the avocado. Put some coriander or flat leaf parsley leaves on top and serve with the herbed toasts.

Think Ahead & Helpful Hints

  • The remoulade can be prepped in the morning and then assembled half an hour before you serve it.
  • Serve this as a canape on spoons or crostini or as a salad starter.