Crab and Celery RemouladeLevi Brown
Recipe information
Yield
Makes 8 servings
Ingredients
1/3 cup mayonnaise
1/4 cup sour cream
1 tablespoon drained capers
8 ounces fresh crabmeat, picked over
1/2 cup finely chopped celery
3 tablespoons chopped fresh chives plus additional for garnish
1 tablespoon fresh lemon juice
Purchased baked pita chips
Preparation
Step 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.
Step 2
Transfer remoulade to serving bowl; surround with pita chips. Garnish with additional chives and serve.
Nutrition Per Serving
Per serving (analysis does not include pita bread): 110.3 kcal calories
72.9 % calories from fat
8.9 g fat
1.9 g saturated fat
28.3 mg cholesterol
0.7 g carbohydrates
0.1 g dietary fiber
0.4 g total sugars
0.6 g net carbohydrates
72.9 g protein
#### Nutritional analysis provided by Bon Appétit
