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Crab & Celeriac Tacos
1 medium celeriac
500g cooked Australian crab meat
1 bunch coriander
1 long green chilli
1 cup mayonnaise
1/2 cup olive oil
Salt and pepper
Remove the leaves and roots of the celeriac.
Wash well and peel.
Slice into 1mm thick slices on a Japanese slicer [wrap in cling film & refrigerate until required].
Wash the coriander in several changes of water.
Pick the leaves and chop roughly.
Remove the seeds from the chilli & chop finely.
Drain the crab meat in a fine strainer.
Mix the crab with the mayonnaise, chilli, coriander and season to taste with salt and pepper.
When ready to serve:
Heat a heavy based pan on high heat.
Cook the slices of celeriac [3 at a time] until steam rises and they brown a little [around 1 minute].
Turnover and repeat for the other side.
Cook the remainder in batches, keeping warm in oven around 60c, between the folds of clean napkin.
Allow your guests to help themselves to a dessert spoon of crab per taco.
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A little more challenging
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