Photo by Michael Piazza / Styled by Catrine Kelty

In a large bowl, mix together ⅓ cup mayonnaise, 1 tablespoon Dijon mustard, ½ teaspoon salt and 1 tablespoon white wine vinegar or lemon juice. Fold in about 2 cups of peeled, coarsely grated celery root and 2 tablespoons chopped fresh parsley. (To grate the celery root—also called celeriac—use a food processor fitted with the coarsest shredding disk, or grate by hand on the large holes of a box grater.)

In a separate small bowl, toss ½ pound fresh Jonah crabmeat with a squeeze of lemon juice and some salt and pepper check to make sure there are no remnants of shell). Divide the remoulade among the 4 toasts and top with the seasoned crabmeat.

Sprinkle with more parsley or celery leaves if you like.

This recipe appeared in the Spring 2023 issue as part of a larger story: A Toast to Spring.