Created by Rolland Wesen, Rivers American Grill
In this recipe, the crabmeat is mixed with celery root remoulade, rolled into a crepe, sliced and garnished with trout caviar and truffles. These elegant ingredients can be left off the dish, but their relatively low cost, within their respective genres, and their subtle and delicate flavors make them the perfect accompaniments for sweet, Oregon Dungeness crab meat. Both the crepes and the “salad” can be made in advance and assembled just before serving.
For the Crepes:
1 cup flour
1 cup whole milk
pinch of salt
Put all ingredients in a blender and combine thoroughly. Pre-heat a non-stick 8” sauté pan on medium heat. Pour a small amount of batter into the pan and tilt, spreading the batter thinly and evenly across the bottom of the pan. Cook until the edges begin to release, turn and cook for one minute more. Set aside and allow to cool. Once cooled, the crepes can be stacked for storage.
For the salad of crab meat and celery root remoulade:
8 oz Oregon Dungeness crab meat
1 pound celery root (approx 1 piece)
1/3 cup mayonnaise
1/4 cup finely chopped cornichons
1 tsp cornichon juice
1 tsp lemon juice
1 Tbsp truffle oil
2 Tbsp black truffle (approximately ½ ounce); cut with microplane, truffle slicer or Japanese mandolin
1 tsp salt
30 grinds white pepper
4 oz Sunburst trout caviar
Cut the thick outer layer from the celery root with a knife. Shred the white interior on a French mandolin or box grater. Add the mayonnaise and mix until completely incorporated into the celery root. Add the cornichons, cornichon juice, lemon juice, truffle oil, salt and pepper and combine thoroughly. Taste for seasoning. Add the crab meat and shred 1 Tbsp of the truffle into the mixture, mix thoroughly, taste and season again if necessary.Use approximately 1/3 cup of the celery root and crab salad for each crepe. Spread the mixture evenly from one end to the other and roll into a tube. Cut into desired shapes and garnish with trout caviar and the remaining shredded Oregon Black Truffle.