CRAB & CELERIAC REMOULADE

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.

SERVES

PREP TIME

15 mins

COOK TIME

No Cooking Required

ALTERNATIVE SPECIES

ALTERNATIVE SPECIES:

INGREDIENTS

500g celeriac
200g cooked Crab meat (see notes)
½ bunch chives, finely chopped
Oak lettuce leaves, to serve

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.

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© Sydney Fish Market, 2026

Developed with the assistance of grant funds from the Eat More NSW Seafood grant program, led by NSWDPI and NSWSIC.