Sunnys Simple Crabcakes With Celery Root Remoulade Food

BAKED CRABCAKES WITH OLD BAY REMOULADE

Steps:

• Preheat the oven to 400 degrees F.
• For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
• For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
• Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.

CELERY ROOT REMOULADE

Steps:

• Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
• Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature.

CELERY REMOULADE

Steps:

• In a medium-sized mixing bowl, whisk together the lemon juice, mustard and creme fraiche. Set aside.
• Brush excess dirt off of the roots. Cut off the bottom and top of the roots. Cut the roots into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Slice each quarter on a mandoline into 1-inch long matchstick pieces and transfer directly to the dressing. Add the salt and pepper and stir well to combine. Cover and place in the refrigerator for a minimum of 1 hour and up to 3 before serving.

CELERY ROOT REMOULADE

Steps:

• First make a mayonnaise as the base for the remoulade. In a food processor or blender, mix the egg yolk, lemon juice, and mustard, together until smooth. With the food processor or blender running, add the oil in a very thin stream, until the oil is incorporated into the egg and the mayonnaise is thick.
• Mix in the pickle relish, capers, and parsley, and season with salt, and pepper, to taste.
• Peel and grate the celery root. In order to keep the grated celery root from browning, immediately stir it into the remoulade until incorporated. Cover the sauce with plastic wrap and store in the refrigerator until ready to use.

CELERY ROOT REMOULADE

Steps:

• In a medium bowl, whisk together mayonnaise, creme fraiche, lemon juice, and mustard. Add cornichons, parsley, tarragon, capers, and salt; season with pepper. Whisk to combine. Fold celery root into dressing; serve atop lettuce leaves.

CELERY-ROOT REMOULADE

Steps:

• Peel the celery root and cut out any deep brown grooves. Grate coarsely using a hand grater or food processor. Place in a bowl of cold water and add the lemon juice. Allow to sit for 10 minutes. Drain, place in a towel and squeeze out excess moisture.
• To make the sauce, place all the ingredients except the oils, lemon juice and salt and pepper in a food processor. Blend until very frothy, then slowly drizzle in the oils, with the machine still running, until well blended. Add 1 tablespoon lemon juice, taste and then gradually add enough more to make the sauce piquant but not too acidic. Adjust the salt and pepper.
• Toss the celery root with 1 cup remoulade sauce. Add more as needed to coat the celery root and make it juicy. Season with salt and pepper and sprinkle with parsley.

CELERY ROOT RéMOULADE

Steps:

• In a small bowl stir together mayonnaise, crème fraîche, cornichons, parsley, lemon juice, capers, mustard, tarragon, and salt and pepper to taste until combined well.
• In a large saucepan of salted boiling water cook celery root 2 minutes. Drain celery root in a sieve and refresh under cold water. Dry celery root completely. Add celery root to sauce and stir together. Chill salad until ready to serve.

CRAB CAKES BALTIMORE-STYLE

Steps:

• In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
• Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
• Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.