Crab Remoulade with March Beer Recipe
Crab Remoulade with March Beer
Flavors of France
Total time: more than 2 hours

Preparation time: 10 minutes
Cooking time: None
Refrigeration time: 2 hours

Difficulty: Easy
For 4 servings

- 500 g (18 oz.) celery root remoulade
- 350 g (12 oz.) common crab or canned crabmeat
- Juice of 1 lime
- 1 bunch of cilantro
- A pinch of bird's eye chili
- Salt and pepper
  1. Break up the crabmeat into a bowl. 
  2. Season with lime juice, salt, pepper, chili and half the chopped cilantro. Marinate in the refrigerator for at least 2 hours. 
  3. Place a ring mold on a plate. Fill half full with celery root remoulade.
  4. Place the marinated crab on top. Remove the ring mold.
  5. Garnish with a sprig of cilantro. Serve cold. 

Dominique Laporte (Meilleur sommelier de France 2004) suggests light fresh March beer with its citrusy notes. It's a good match for the briny flavor of the crab and the anise-like taste of the celery.

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