The Food Matters Cookbook': Mark Bittman's New Crab Cakes

Name: The Food Matters Cookbook': Mark Bittman's New Crab Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps bread crumbs, preferably whole grain and homemade, or more as needed; 227 grams small celery root , peeled and grated; 1 small cucumber, peeled, seeded, and chopped; 2 teaspoons curry powder, optional; 79 milliliters Dijon mustard; 1 egg; 4 servings Lemon wedges, for serving; 227 grams fresh lump crab meat, picked over for cartilage and shell; 2 Tbsps mayonnaise; 1 red bell pepper, chopped; 4 servings Salt and black pepper; 118 milliliters chopped scallions; 59 milliliters vegetable oil; 237 milliliters About whole wheat flour

The Food Matters Cookbook': Mark Bittman's New Crab Cakes is a dairy free and pescatarian hor d'oeuvre. One portion of this dish contains approximately 19g of protein, 23g of fat, and a total of 415 calories. This recipe serves 4. Head to the store and pick up mayonnaise, celery root, dijon mustard, and a few other things to make it today. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Mix together the crab meat, celery root, egg, and some salt and pepper.

Ingredients you will need

Salt And Pepper

Celeriac

Crabmeat

Egg

Add enough bread crumbs to bind the mixture just enough to form into cakes that don’t crack too easily; start with 2 tablespoons and use more if you need it.

Ingredients you will need

Breadcrumbs

If you have time, refrigerate the mixture for at least 30 minutes or up to several hours; it will be easier to shape. Meanwhile, combine the mayonnaise, mustard, cucumber, bell pepper, and scallions in a small bowl.

Ingredients you will need

Bell Pepper

Mayonnaise

Green Onions

Cucumber

Mustard

Equipment you will use

Bowl

Sprinkle with salt and pepper and stir until well mixed; refrigerate the sauce until you’re ready to eat.

Ingredients you will need

Salt And Pepper

Sauce

Season the flour with salt and pepper, and stir in the curry powder if you’re using it.

Ingredients you will need

Salt And Pepper

Curry Powder

All Purpose Flour

Heat a large skillet (preferably cast iron) over medium-high heat for 2 to 3 minutes.

Equipment you will use

Frying Pan

Add the oil and heat until it shimmers. Shape the crab meat mixture into 1-inch-thick cakes, dredge each in the flour, and cook, adjusting the heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes per side. (Work in batches if you’re making small cakes; you don’t want to crowd the pan.)

Ingredients you will need

Crabmeat

All Purpose Flour

Cooking Oil

Equipment you will use

Frying Pan

Serve with lemon wedges and the mustard relish.

Ingredients you will need

Lemon Wedge

Mustard

Relish

Equipment

Bowl

Frying Pan

Ingredients

Servings:

2Tbsps

bread crumbs, preferably whole grain and homemade, or more as needed 227grams

small celery root , peeled and grated 1small

cucumber, peeled, seeded, and chopped 2teaspoons

curry powder, optional 79milliliters

Dijon mustard 1

egg 4servings

Lemon wedges, for serving 227grams

fresh lump crab meat, picked over for cartilage and shell 2Tbsps

mayonnaise 1

red bell pepper, chopped 4servings

Salt and black pepper 118milliliters

chopped scallions 59milliliters

vegetable oil 237milliliters

About whole wheat flour

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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 Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.