Yield 4 servings
2 T Mayonnaise
2 T Scallion, minced
2 Dashes Tabasco
1 1/2 t Whole Grain Mustard
2 t Dry White Wine
1 1/2 T Lemon Juice, Fresh
Pinch of Celery Seeds
1/2 lb Celery Root, peeled and halved
1 Carrot, medium
1/4 C Red Onion, very thinly sliced
1 Celery Rib, very thinly sliced on a diagonal
1/2 lb Dungeness Crab cooked (1 1/4 lb in the shell)
Kosher Salt and fresh Ground Pepper
In a medium bowl, whisk the mayonnaise, scallion, Tabasco, mustard, wine, lemon juice, and celery seeds.
Using a mandoline, slice the celery root and carrot paper thin. Finely julienne the celery root and carrot slices. Add the celery root, carrot, onion, celery and crab to the dressing and toss. Season with salt and pepper. Cover and refrigerate for at least 2 hours, then serve. Thanks Gabriel Rucker! Love this recipe!
Quick Dip Recipes
Great with Crudités, Crackers, toasted Pita pieces, or Crouton Lollipops for fun and unique ideas.
Puree Anchovy, garlic radish, fennel wedges and broccoli
Grind Pistachios, then mix with a T of mayonnaise, fresh from one lemon juice, vinegar, minced shallot and garlic, Couple T Crème Fraîche and fresh herbs of choice (I like herbes de Provence). Serve with Belgian Endive
Herbed Crème Fraîche
Blend minced parsley, tarragon and chives with Crème Fraîche and fresh lemon juice, season with salt. Serve with blanched asparagus! It's Delicious!
Crudités (pronounced crew-dee-tay) are sliced or whole small vegetables that may make up a first course of a meal
Mixed Bean Crudités Recipe
1 Large Garlic Clove, smashed
Pinch of Salt
6 Plump Oil packed anchovies, chopped
1/2 C Mayonnaise
1/3 C Finely Chopped Pitted Green Olives
1/2 t Fresh Lemon Zest
1 T Fresh Lemon Juice
1/4 C Extra Virgin Olive Oil
1 1/2 lbs Mixed beans, such as String beans, Haricots Verts, Romano Beans, Dragon Tongues Yellow wax beans and Purple Beans
On a cutting board, mash the garlic with the salt to a paste. Add the anchovies and mash to a paste. Scrape the paste into a bowl and stir in the mayonnaise, olives, lemon zest and lemon juice. Gradually whisk in the Olive Oil. Cover the aioli with plastic wrap and refrigerate until chilled.
Meanwhile, fill a large bowl with ice water. Bring a large pot filled with 1" of salted water to a rolling boil. Spread the beans in a steamer
basket and steam just until they are crisp tender and the color is still vibrant. Immediately plunge the beans into the ice water to stop them from cooking further, let cool completely. Drain the beans and pat them dry. Transfer the beans to a platter and serve with the aioli. Thanks to Grace Parisi, for this delicious recipe.