Celeriac and white crab meat combine with a creamy honey and mustard dressing in this recipe. Serve with big chunks of slightly warm brown bread.
- 450g celeriac
- 200g white crab meat, bones and shell removed, flaked
- Juice of 1 lemon
- 3 tbsp. white wine vinegar
- 2 tbsp. runny honey
- 1 tbsp. Dijon mustard
- 2 tbsp. fromage frais, natural yoghurt or low fat mayo
- 2 tbsp. chopped parsley
Peel the celeriac and slice into thin batons. Toss with lemon juice. Add the crab meat and toss to combine.
Whisk vinegar, honey, mustard, fromage frais and parsley. Add to the celeriac and crab mix and toss to combine. Serve at room temperature.