Crab And Celery Root Rémoulade

• 2 cups shredded peeled celery root (about 1 pound)
• 1/2 cup finely chopped red onion
• 8 ounces lump crabmeat, drained and shell pieces removed
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely chopped tarragon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 2 tablespoons olive oil
• 24 baby Boston lettuce leaves

1. Combine first 3 ingredients in a medium bowl.
2. Combine mayonnaise and next 6 ingredients (through red pepper) in a small bowl, stirring with a whisk. Gradually add oil, stirring well with a whisk. Drizzle dressing over crab mixture, tossing well to combine. Spoon about 1 1/2 tablespoons crab mixture in center of each lettuce leaf.

celery root, red onion, lump crabmeat, mayonnaise, mustard, lemon juice, tarragon, kosher salt, freshly ground black pepper, ground red pepper, olive oil, boston lettuce leaves

Taken from www.myrecipes.com/recipe/crab-celery-root-remoulade (may not work)