Cooking Index - Cooking Recipes & IdeasCelery Root Fries With A Crab Ravigote Recipe - Cooking Index

Celery Root Fries With A Crab Ravigote

Type: Fish, Shellfish
Courses: Salads
Serves: 4 people

Recipe Ingredients

1 cup 237mlHomemade mayonnaise
2 teaspoons 10mlDijon mustard
  Juice of one lemon
1/2 cup 31g / 1.1ozMinced onions
1 tablespoon 15mlMinced shallots
1 teaspoon 5mlMinced garlic
1/4 cup 59mlPressed capers
1 tablespoon 15mlChopped parsley
1 tablespoon 15mlChopped chervil
1 tablespoon 15mlChopped tarragon
  Salt - to taste
  Freshly-ground black pepper - to taste
1 lb 454g / 16ozLump crab meat - picked over
2 lbs 908g / 32ozWhole celery root - peeled, and cut
  Into 2" by 1" batons, blanched
1 cup 62g / 2.2ozFlour
  Emeril's Essence - see * Note
1   Egg - beaten
1 cup 146g / 5.1ozBread crumbs
2 cups 474mlChiffonade of assorted baby greens
2 oz 56gParmigiano-Reggiano cheese - grated

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the 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 Emeril's 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.

This recipe yields 4 servings.

EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B22 broadcast 03-19-1998) - Downloaded from their Web-Site -


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