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Truffleist King Crab Roll with Truffled Celery Root Remoulade

Recipes

Truffleist King Crab Roll with Truffled Celery Root Remoulade

By Chef Tony Nassif

For Remoulade

Yields 1 pint

  • 1 cup celery root
  • 1/2 cup diced dill pickle
  • 2 Tbs diced shallot
  • 1/2 cup diced celery
  • 2 Tbs chopped capers
  • 1/2 cup creme fraiche
  • 1/4 cup mayo
  • 1 Tbs Truffleist Truffle Mustard
  • 4 Tbs chopped dill
  • 1 tsp black pepper
  • 1 tsp lemon zest
  • 1/4 cup olive oil
  • 2 tsp kosher salt
  • 1 Tbs grated horseradish
  • Celery leaves reserved from bunch 

For Sandwich 

Mix all the ingredients together and let sit. This can be made ahead of time. You can use lobster, crab, shrimp etc for this sandwich. I love king crab so I went with that. Take a little truffle butter and regular butter about half a quarter pound. Melt in a pot with garlic and warm your cooked crab. Brush your brioche with butter and toast in a medium hot pan. Set aside. When you’re ready to eat take your freshly toast bun, add a little lettuce, then your warm buttery crab, top with your remoulade and celery leaves then finish off with a nice douse of Truffleist hot sauce! Enjoy with an ice cold beer or a nice light white wine.

Bonne appetite