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 

• Brioche bun
• Butter toasting
• Cooked crab
• Remoulade
• Baby arugula or any lettuce you have at home
• Truffleist Truffle Hot Sauce

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