Crab and Celery Remoulade

From the kitchen of Carly

Briny crabmeat meets tangy remoulade in this elegant appetizer. Celery adds crunch while capers and chives brighten the creamy base. Make it ahead, pile it into a bowl with crispy pita chips, and watch it disappear.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/3 cup mayonnaise
  • 11/4 cup sour cream
  • 11 tablespoon drained capers
  • 18 ounces fresh crabmeat, picked over
  • 11/2 cup finely chopped celery
  • 13 tablespoons chopped fresh chives plus additional for garnish
  • 11 tablespoon fresh lemon juice
  • 1Purchased baked pita chips

Instructions

  1. Whisk first 3 ingredients in medium bowl to blend. Stir in crabmeat, celery, 3 tablespoons chopped chives, and lemon juice. Season with pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

  2. Transfer remoulade to serving bowl; surround with pita chips. Garnish with additional chives and serve.