Celery Root Fries With A Crab Ravigote Recipe

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Servings: 4

Ingredients

Cost per serving $4.06 view details
  • 1 c. Homemade mayonnaise
  • 2 tsp Dijon mustard Juice of one lemon
  • 1/2 c. Chopped onions
  • 1 Tbsp. Chopped shallots
  • 1 tsp Chopped garlic
  • 1/4 c. Pressed capers
  • 1 Tbsp. Minced parsley
  • 1 Tbsp. Minced chervil
  • 1 Tbsp. Minced tarragon Salt to taste Freshly-grnd black pepper to taste
  • 1 lb Lump crab meat picked over
  • 2 lb Whole celery root peeled, and cut into 2" by 1" batons, blanched
  • 1 c. Flour see * Note
  • 1 x Egg beaten
  • 1 c. Bread crumbs
  • 2 c. Chiffonade of assorted baby greens
  • 2 ounce Parmigiano-Reggiano cheese grated

Directions

  1. Preheat the fryer.
  2. In a mixing bowl, combine the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley. chervil, and tarragon. Mix till fully incorporated. Season with salt and pepper. Combine the crab meat and ravigote together and chill.
  3. 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 mix, letting the excess drip off. Dredge the celery root in the bread crumbs, coating each side completely. Fry the fries till golden about 3 to 4 min, stirring occasionally for overall browning. Remove from the fryer and drain on a paper towels. Season the fries with Essence.
  4. 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.
  5. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 264g
Recipe makes 4 servings
Calories 771  
Calories from Fat 449 58%
Total Fat 50.76g 63%
Saturated Fat 7.45g 30%
Trans Fat 0.0g  
Cholesterol 147mg 49%
Sodium 884mg 37%
Potassium 597mg 17%
Total Carbs 46.09g 12%
Dietary Fiber 2.5g 8%
Sugars 2.8g 2%
Protein 31.91g 51%
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