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