Crab Recipe
Crab Avocado; Celeriac Remoulade, Dijon Mustard-Citrus Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab & Avocado
Celeriac Remoulade
Dijon Mustard-Citrus Sauce
Garnish & Assembly
Method
Crab & Avocado
- 1
Prepare the crab
Gently pick over the lump crab meat to remove any shell fragments. Place the picked crab meat in a bowl and refrigerate until assembly.
- 2
Dress the crab
Whisk together 1 tablespoon extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper in a small bowl. Add 8 oz (most of the crab) to the dressing and toss gently to coat, taking care not to break up large lumps. Reserve about 2 oz of plain crab for presentation if desired.
- 3
Prepare avocados
Halve the 2 avocados, remove pits, and scoop flesh into a bowl. Mash gently with a fork until mostly smooth but still slightly chunky. Stir in 1 tablespoon lemon juice and a pinch (about 1/4 tsp) of salt to prevent browning and season. Taste and adjust seasoning. Keep chilled until plating.
- 4
Celeriac Remoulade
- 5
Julienne celeriac and prevent discoloration
Peel the celeriac and cut into matchstick-size julienne strips (about 2–3 inches long). As you work, place the cut celeriac in a bowl of cold water with a splash of lemon juice to prevent browning. Drain and pat dry thoroughly before combining with dressing.
- 6
Make remoulade dressing
In a medium bowl whisk together 1 tablespoon Dijon mustard, 3 tablespoons mayonnaise, 1 tablespoon creme fraiche or Greek yogurt, and 1 teaspoon white wine vinegar until smooth. Stir in 1 teaspoon chopped capers, 1 teaspoon finely diced cornichons, 1 tablespoon chopped flat-leaf parsley, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper.
- 7
Toss and chill
Add the drained julienned celeriac to the dressing and toss until evenly coated. Adjust seasoning to taste. Cover and refrigerate at least 15–20 minutes to allow flavors to meld; can be made up to 4 hours ahead.
Dijon Mustard-Citrus Sauce
- 8
Emulsify sauce
In a small bowl or jar, combine 1 teaspoon Dijon mustard, 1/2 teaspoon whole-grain mustard (if using), 2 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1 teaspoon honey, and 1/2 teaspoon finely grated orange zest. Whisk while slowly drizzling in 2 tablespoons extra-virgin olive oil to form a smooth, slightly thickened vinaigrette. Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed.
- 9
Optional chilling
Chill briefly (5–10 minutes) so flavors marry, or use immediately at room temperature.
Garnish & Assembly
- 10
- 11
Add remoulade
Mound about 2–3 tablespoons of celeriac remoulade next to or partially on top of the avocado, depending on presentation preference.
- 12
Top with crab
Gently pile approximately 3 oz (about 85 g) of the dressed crab meat atop the avocado (and remoulade if desired). If you reserved plain crab, place a small tuft for visual contrast.
- 13
Dress with mustard-citrus sauce
Drizzle 1–2 teaspoons of the Dijon mustard-citrus sauce over the crab and around the plate in small dots or a light drizzle. Be careful not to overwhelm the delicate crab flavor.
- 14
Finish garnishes
Scatter a small handful (about 1 tablespoon) of microgreens or baby arugula beside the stack, sprinkle remaining chopped chives on top, and serve with lemon wedges and toasted baguette slices or crackers on the side.
- 15
Serving suggestion
Serve immediately while avocado is fresh. This dish is ideal as an appetizer for 4 people or a light first course.
