Celeriac, a large knobby root, is related to celery but with a much milder flavour. This is a great salad to make in winter, when celeriac is in season. Place peeled and cut celeriac in cold water mixed with lemon juice to prevent cut surfaces oxidising and browning.
INGREDIENTS:
500g celeriac
200g cooked Crab meat (see notes)
½ bunch chives, finely chopped
Oak lettuce leaves, to serve
Mustard Mayonnaise
½ teaspoon Dijon mustard
1 lemon, zested and juiced
⅔ cup whole-egg mayonnaise (see notes)
Salt flakes and freshly ground black pepper, to taste
METHOD:
Make the Mustard Mayonnaise: whisk all ingredients together in a small bowl.
Peel the celeriac and cut into thin matchsticks.
Place crabmeat, celeriac, chives and Mustard Mayonnaise in a bowl and toss gently to combine.
Place some oak lettuce leaves on plates and mound salad beside it. Serve.
NOTES:
If you don’t want to make your own mayonnaise, use one made from whole eggs such as S&W or Thomy.
Pick meat from 1 x 800g cooked Mud Crab, 2 x 300g cooked Blue Swimmer Crabs or 2 x 400g Spanner Crabs. Alternatively, buy good quality frozen Australian crabmeat such as Ceas (Queensland Spanner Crabs); check it carefully for any remaining bits of cartilage or shell and drain it well. Be aware that most other frozen crab meat is imported and can be quite watery when thawed
ALTERNATIVE SPECIES:
Bugs, Marron, Prawns, Redclaw, Rock Lobsters, Yabby