1Place the celeriac in a bowl with lemon juice and toss to coat.
2Place the mayonnaise, Dijon and crème fraîche in a bowl and combine. Add the celeriac, season with salt and pepper and toss to coat. Refrigerate until ready to use.
3 Place the butter in a saucepan over medium heat. Cook until butter begins to foam, add the tarragon and continue cooking for 3-4 minutes or until golden and nutty.
4To serve, place the celeriac on the platter and pile the crab on top. Spoon over the butter and serve topped with fresh chervil, chives and toasted baguette.
The sweetness of the crab meat and crunch of the celeriac define this recipe with the burnt butter bringing a nutty richness and creamy texture. A riesling would work with the crab, a pinot gris with the burnt butter and a semillon with the celeriac. Mr. Hyde blends these three grapes into an intricate dry white with some structural support from old oak and textural richness of extended lees contact.