Best Celery Chesapeake Recipes

CHESAPEAKE BLUE CRAB CAKES WITH FRIED OYSTERS

Steps:

• Pulse bread in a food processor until finely chopped. (You should have 1/2 cup.)
• In a large bowl, toss together celery, pepperoncini, parsley, breadcrumbs, and crabmeat to combine. Add mayonnaise, Dijon, 1/4 teaspoon cayenne, egg, and 3/4 teaspoon salt; gently stir to combine. Form mixture into eight 2 1/2-inch-diameter patties (about 1/3 cup each). Refrigerate at least 15 minutes or, covered, up to 1 day.
• In a shallow bowl, whisk together flour, pinch of cayenne, and a pinch of salt. In a large, heavy-bottomed skillet (preferably cast iron), heat 1/2 inch oil over medium-high. Add a pinch of flour mixture; if it sizzles, oil is ready. Working in batches, gently add crab cakes to oil, reduce heat to medium, and fry, flipping once, until golden and crisp, about 4 minutes a side. Drain on paper towels; sprinkle with salt. Strain oil into a small saucepan until you have 1 inch (adding more oil, if necessary) and heat over medium-high to 350 degrees.
• Pat oysters dry. Dredge in flour mixture, shaking off excess. Fry until golden and crisp, 2 to 3 minutes. Transfer to paper towels. To serve, place a few lettuce leaves on each plate; top with crab cakes, a few fried oysters, and relish. Squeeze lemon wedges over top if desired.

CRAB CAKES

Steps:

• Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
• Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

MARINATED CELERY SALAD WITH CHICKPEAS AND PARMESAN

Steps:

• In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
• Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
• Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
• If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
• Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.