Crab and Celery Root Lettuce Cups


Enjoy a burst of fresh flavor with these easy to prepare Crab and Celery Root Lettuce Cups.

Celery root is not the same as celery – however you can substitute finely diced celery if you can’t find celery root! You can serve this already in the lettuce cups or a serve yourself with the crab mixture in a bowl and lettuce cups/leaves separately.  It all turns into a great salad if you have leftovers.



  • 2 cups shredded peeled celery root (about 1 pound)
  • 1/2 cup finely chopped red onion
  • 8 ounces lump crabmeat, drained and shell pieces removed
  • 24 baby Boston lettuce leaves


  • 3 tablespoons olive oil or low fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely chopped tarragon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 2 tablespoons olive oil


1. Combine celery root, onion and crab meat in a medium bowl.

2. Combine dressing ingredients (except oil) in a small bowl, stirring with a whisk. Gradually add oil, stirring well with a whisk. Drizzle dressing over crab mixture, tossing well to combine. Spoon about 1 1/2 tablespoons crab mixture in center of each lettuce leaf.

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Recipe adaptation and photo from All Recipes.

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