Name: Crab and celeriac remoulade cups
Cook time: 50 min
Total time: 50 min
Ingredients: 40 (320g) wonton wrappers; cooking-oil spray; 1/4 cup (60g) sour cream; 1/4 cup (75g) whole-egg mayonnaise; 1/4 (80g) celeriac (celery root), grated coarsely; 1 (130g) green apple, grated coarsely; 2 tablespoon fresh flat-leaf parsley, finely chopped; 1 tablespoon wholegrain mustard; 1 tablespoon lemon juice; 3/4 cup (150g) fresh cooked crab meat, shredded finely

Crab and celeriac remoulade cups

Making these cute little wonton cups is frightfully easy; all you need is a muffin pan and you're good to go. Remoulade or rémoulade is a condiment invented in France that is usually aioli-or mayonnaise-based.

Makes 40 Item

Cook

50M

Ingredients

40 (320g) wonton wrappers

cooking-oil spray

1/4 cup (60g) sour cream

1/4 cup (75g) whole-egg mayonnaise

1/4 (80g) celeriac (celery root), grated coarsely

1 (130g) green apple, grated coarsely

2 tablespoon fresh flat-leaf parsley, finely chopped

1 tablespoon wholegrain mustard

1 tablespoon lemon juice

3/4 cup (150g) fresh cooked crab meat, shredded finely

Method

1.Preheat oven to 200°C (180°C fan forced). Oil two 12-hole (1 tablespoon/20ml) mini muffin pans.

2.Using 7.5cm (3-inch) cutter, cut one round from 24 wonton wrappers. Push rounds carefully into pan holes, spray each lightly with oil. Bake about 7 minutes or until wonton cases are golden brown. Stand in pans 2 minutes, turn onto wire racks to cool. Repeat process with remaining wonton wrappers.

3.Combine sour cream, mayonnaise, celeriac, apple, parsley, mustard and juice in medium bowl, gently fold in crab meat, season to taste.

4.Place one rounded teaspoon of remoulade in each wonton cup.

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