Crab cakes with celery root remoulade

Votes: 1

Time: 3 hours 20 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 438, total fat 32 G., saturated fats 9 G., proteins 16 G., carbohydrates 23 G., fiber 3 G., cholesterol 91 mg, sodium 733 mg, sugar 5 G.

These crab cakes are made with real crab meat and are crispy on the outside and tender on the inside. A dash of Old Bay seasoning enhances the seafood flavor. To prevent the cakes from falling apart while frying, refrigerate them for a few minutes beforehand to allow them to set. Serve with homemade celery root remoulade.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Crab cakes

4 thick slices of white bread, cut off the crusts and tear the crumb into pieces
0.5 cups heavy cream
2 tablespoons butter
2 tbsp. l. olive oil
1 tbsp. chopped Vidalia onion
1 cup chopped celery
1 green onion, finely chopped
1 teaspoon seafood seasoning, such as Old Bay
3 cloves garlic, crushed
Zest of 1 lemon
Protein of 3 eggs
450 g lump crab meat, sorted to remove shell fragments

Celery Root Remoulade

1 celery root
10 fresh sprigs of thyme, leaves picked and lightly chopped
0.5 - 1 cup mayonnaise (depending on the size of the celery root)
2 tablespoons apple cider vinegar
2 tbsp. grainy mustard
2 tablespoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 tbsp. l. olive oil
1 teaspoon of sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: crab meat, Vidalia onion, celery, thyme, whole grain mustard, apple cider vinegar, celery root, lemon juice, Old Bay seasoning

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Place the bread, heavy cream, and a pinch of salt in a large bowl. In a medium skillet over medium heat, melt the butter, then add the olive oil, onion, celery, and green onions. Season with salt and pepper, then add the seafood seasoning. Stir and cook until the vegetables are tender but not browned.

Add the garlic and cook for another 5 minutes. Remove from heat, stir in the lemon zest, and let the vegetables cool. Once the mixture has cooled, add it to the bowl with the milk and bread. Stir, then add the egg whites and stir again.
Add the crab meat and mix lightly with your hands. Form into 8 balls; the mixture should be moist. Place the balls on a parchment-lined baking sheet and refrigerate for 10 minutes.
Bake until lightly golden brown, 30-35 minutes. Serve with a spoonful of celery root remoulade.
Celery Root Remoulade:
Yield: 3 tbsp.

Trim the bottom end of the celery root and peel it. Grate the root or chop it in a food processor.

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