National Nutrition Month Day 23: Lighten Up, Y’all

National Nutrition Month Day 23: Lighten Up, Y’all

Lighten Up Y'all CVR

 

For day 23 of National Nutrition Month I wanted to include this 2016 James Beard Foundation nominee in the category of Focus on Health. Lighten Up, Y’all by Virginia Willis reminds us that Southern cooking isn’t only about deep fried foods, butter, and overindulgence. Rather, Southern cuisine is a delicate combination of ingredients that are local to the area. Willis lightens up classic dishes but still stays true to the beloved Southern flavors and ingredients.

Gena, I know you’ll find some fun recipes to make in this fabulous cookbook! Virginia was kind enough to share her recipe for Crab and Celery Rémoulade Wraps.

 

LUY CRAB & CELERY RÉMOULADE WRAPS

Crab and Celery Rémoulade Wraps

Makes about 2 cups to make 16 wraps

2 tablespoons plain 2 percent Greek yogurt
2 tablespoons light mayonnaise
2 tablespoons Dijon mustard
2 stalks celery, sliced sharply on the diagonal into 1/8-inch thick pieces
1 tablespoon freshly grated or prepared horseradish
1 tablespoon chopped fresh flat-leaf parsley
1 small shallot, finely chopped
1 garlic clove, finely chopped
Grated zest and juice of 1 lemon
1 teaspoon hot sauce, or to taste
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 pound lump crab, picked over for shells and cartilage
Coarse kosher salt and freshly ground black pepper
2 to 3 heads butter leaf lettuce, for accompaniment

In a large bowl, stir together the yogurt, mayonnaise, mustard, celery, horseradish, parsley, shallot, garlic, lemon zest and juice, hot sauce, paprika, and cayenne pepper. Add the crab and fold together as gently as possible. Taste and adjust for seasoning with salt and pepper.

To serve, spoon a tablespoon or so of the rémoulade into the lettuce cups and serve immediately.

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