Ingredients
- 1 cup homemade mayonnaise
- 2 teaspoons Dijon mustard
- Juice of one lemon
- 1/2 cup minced onions
- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 1/4 cup pressed capers
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chervil
- 1 tablespoon chopped tarragon
- Salt
- Freshly ground black pepper
- 1 pound lump crab meat, picked over for cartilage
- 2 pounds whole celery root, peeled, and cut into 2 by 1-inch batons, blanched
- 1 cup flour
- Essence, recipe follows
- 1 egg, beaten
- 1 cup bread crumbs
- 2 cups chiffonade of assorted baby greens
- 2 ounces Parmigiano-Reggiano cheese, grated
- Special Equipment: deep fat fryer
Directions
Preheat a deep fryer.
In a mixing bowl, combine the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley. chervil, and tarragon. Mix until fully incorporated. Season with salt and pepper. Combine the crab meat and ravigote together and chill. Season the celery root with salt and pepper. Season both the flour and bread crumbs with Essence. Lightly toss the celery root in the flour. Dip into the egg mixture, letting the excess drip off. Dredge the celery root in the bread crumbs, coating each side completely. Fry the fries until golden brown about 3 to 4 minutes, stirring occasionally for overall browning. Remove from the fryer and drain on a paper towels. Season the fries with Essence.
To assemble, cover the bottom of each plate with the greens. Spoon the ravigote in the center of each plate. Arrange the celery root fries around the ravigote. Garnish with the grated cheese.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review