Sunny's Simple Crabcakes with Celery Root Remoulade

Name: Sunny's Simple Crabcakes with Celery Root Remoulade
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps apple cider vinegar; 2 Tbsps butter; 237 milliliters chopped celery; 1 celery root; 2 Tbsps Dijon mustard; 3 egg whites; 10 sprigs fresh thyme, leaves stripped and gently chopped; 3 cloves garlic, grated on a rasp or minced; 118 milliliters heavy cream; 8 servings Kosher salt and freshly ground black pepper; 2 Tbsps fresh lemon juice; 1 Zest of lemon; 454 grams lump crabmeat, picked through for shells; 118 milliliters mayonnaise (depending on the size of the celery root); 1 Tbsp olive oil; 2 Tbsps olive oil; 1 scallion, finely chopped; 1 teaspoon seafood boil seasoning (recommended: Old Bay); 1 teaspoon sugar; 237 milliliters chopped Vidalia onion; 4 slices thick slices white bread, crust trimmed and bread torn; 2 Tbsps whole grain mustard

Sunny's Simple Crabcakes with Celery Root Remoulade requires about 3 hours and 20 minutes from start to finish. For $3.34 per serving, you get a hor d'oeuvre that serves 8. One serving contains 360 calories, 15g of protein, and 25g of fat. If you have egg whites, olive oil, dijon mustard, and a few other ingredients on hand, you can make it. To use up the apple cider vinegar you could follow this main course with the eggless plum cake , how to make plum cake as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Heat oven to 400 degrees F.

Equipment you will use

Oven

In a large bowl add the bread, heavy cream, and a pinch of salt.

Ingredients you will need

Heavy Cream

Bread

Salt

Equipment you will use

Bowl

In a medium saute pan over medium heat add the butter, olive oil, onion, celery, and scallion. Season with salt and pepper, then add the seafood boil seasoning. Stir and cook until the vegetables are tender, but not browned.

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Seasoning

Green Onions

Seafood

Butter

Celery

Onion

Equipment you will use

Frying Pan

Add the garlic and cook 5 minutes more.

Ingredients you will need

Garlic

Remove from the heat, stir in the lemon zest and let it cool. Once cooled, add to the bowl with the milk and bread. Stir to combine then add the egg whites and stir to combine.

Ingredients you will need

Egg Whites

Lemon Zest

Bread

Milk

Equipment you will use

Bowl

Add the crabmeat and lightly combine with your hands. Divide and make into 8 balls; the batter will be moist.

Ingredients you will need

Crabmeat

Place the balls on a parchment paper-lined baking sheet and refrigerate for 10 minutes.

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Baking Paper

Baking Sheet

Bake until light golden brown, 30 to 35 minutes.

Equipment you will use

Oven

Serve with a spoonful of my Celery Root Remoulade, recipe follows.

Ingredients you will need

Celeriac

Remoulade

Trim the root end of the celery root and trim the skin off all around. Shred the celery root using a box grater or the grater attachment on a food processor.

Ingredients you will need

Celeriac

Equipment you will use

Food Processor

Grater

In a medium bowl combine the celery root, thyme, mayonnaise, vinegar, grainy mustard, Dijon mustard, lemon juice, olive oil, and sugar. Taste the mixture and season with salt and pepper. Refrigerate at least 2 hours before serving.

Ingredients you will need

Salt And Pepper

Whole Grain Mustard

Dijon Mustard

Celeriac

Lemon Juice

Mayonnaise

Olive Oil

Vinegar

Sugar

Thyme

Equipment you will use

Bowl

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.