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Sunny's Simple Crabcakes with Celery Root Remoulade (Sunny Anderson) Recipe

Sunny's Simple Crabcakes with Celery Root Remoulade (Sunny Anderson) Recipe

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Sunny's Simple Crabcakes with Celery Root Remoulade (Sunny Anderson)

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Ingredients:

Serving

4 thick slices white bread, crust trimmed and bread torn
1/2 cup heavy cream
kosher salt and freshly ground black pepper
2 tbsp butter
2 tbsp olive oil
1 cup chopped vidalia onion
1 cup chopped celery
1 scallion, finely chopped
1 tsp seafood boil seasoning (recommended : old bay)
3 cloves garlic , grated on a rasp or minced
zest of 1 lemon
3 egg whites
1 lb lump crabmeat , picked through for shells
celery root remoulade, recipe follows
1 celery root
10 sprigs fresh thyme, leaves stripped and gently chopped
1/2 to 1 cup mayonnaise (depending on the size of the celery root)
2 tbsp apple cider vinegar
2 tbsp whole grain mustard
2 tbsp dijon mustard
2 tbsp fresh lemon juice
1 tbsp olive oil
1 tsp sugar
kosher salt and freshly ground black pepper

Directions:

Heat oven to 400 degrees F.
In a large bowl add the bread, heavy cream, and a pinch of salt.
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. Add the garlic and cook 5 minutes more. 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. Add the crabmeat and lightly combine with your hands. Divide and make into 8 balls; the batter will be moist. Place the balls on a parchment paper-lined baking sheet and refrigerate for 10 minutes.
Bake until light golden brown, 30 to 35 minutes. Serve with a spoonful of my Celery Root Remoulade, recipe follows.
Celery Root 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.
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. Yield: 3 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	475.59 Kcal (1991 kJ)
Calories from fat	328.77 Kcal
		% Daily Value*
Total Fat	36.53g	56%
Cholesterol	74.73mg	25%
Sodium	575.16mg	24%
Potassium	101.55mg	2%
Total Carbs	10.79g	4%
Sugars	3.02g	12%
Dietary Fiber	1.81g	7%
Protein	24.54g	49%
Vitamin C	4mg	7%
Iron	1.6mg	9%
Calcium	130.5mg	13%

Amount Per 100 g
Calories	252.97 Kcal (1059 kJ)
Calories from fat	174.87 Kcal
		% Daily Value*
Total Fat	19.43g	56%
Cholesterol	39.75mg	25%
Sodium	305.92mg	24%
Potassium	54.01mg	2%
Total Carbs	5.74g	4%
Sugars	1.61g	12%
Dietary Fiber	0.97g	7%
Protein	13.05g	49%
Vitamin C	2.1mg	7%
Iron	0.8mg	9%
Calcium	69.4mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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