Crab and Celery with Remoulade
8 servings
30 minutes
Crab and celery with remoulade is a refined dish of European cuisine that combines the freshness of seafood and the crunchy texture of celery. This recipe is inspired by the traditional French remoulade sauce, which gives crab meat a tangy flavor and a delicate creamy structure. The combination of mayonnaise, sour cream, and capers creates an exquisite balance of creaminess and light acidity. Served with toasted pita, it adds crunch and completes the flavor harmony. The dish is perfect for a light dinner or festive appetizer, impressing with its sophisticated taste and elegant presentation. Each bite reveals the tenderness of crab, the freshness of greens, and the richness of remoulade, creating an unforgettable gastronomic experience.
1
Preheat the grill. Cut the pita into pieces and toast on both sides until crispy.
- Pita bread: 4 pieces
2
Mix mayonnaise, sour cream, and capers in a large bowl. Add chopped crab meat, chopped celery, 3 tablespoons of chives, and lemon juice. Season with pepper, cover with plastic wrap, and chill.
- Mayonnaise: 60 g
- Sour cream: 50 g
- Capers: 1 tablespoon
- Crab meat: 230 g
- Celery: 0.5 piece
- Chives: 3 tablespoons
- Lemon juice: 1 tablespoon
3
Transfer the mass to a serving bowl, place the toasted pita next to it. Sprinkle with chives on top and serve.
- Pita bread: 4 pieces
- Chives: 3 tablespoons
