New This Month

Crab and Celery Root Salad

Pink peppercorns dot this crab and celeriac salad.

  • Servings: 6

Photography: Mikkel Vang

Source: Martha Stewart Weddings, Winter 2007


  • 1/2 small celery root (about 1 3/4 ounces)
  • 4 ounces jumbo lump crabmeat
  • 2 tablespoons creme fraiche
  • 2 tablespoons mayonnaise
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1/4 teaspoon coarse salt
  • 1 teaspoon pink peppercorns, crushed, for garnish


  1. Coarsely grate celery root on the large holes of a box grater (you should have 1/2 cup). Transfer to a bowl; add crab, creme fraiche, mayonnaise, lemon juice, and salt; toss. Sprinkle with peppercorns.


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