SUNNY'S SIMPLE CRABCAKES WITH CELERY ROOT REMOULADE

Sunny's Simple Crabcakes with Celery Root Remoulade image

Provided by Sunny Anderson

Time 3h20m

Yield 8 crabcakes

Number Of Ingredients 24

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4 thick slices white bread, crust trimmed and bread torn
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
1 cup chopped Vidalia onion
1 cup chopped celery
1 scallion, finely chopped
1 teaspoon seafood boil seasoning (recommended: Old Bay)
3 cloves garlic, grated on a rasp or minced
Zest of 1 lemon
3 egg whites
1 pound 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 tablespoons apple cider vinegar
2 tablespoons whole grain mustard
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon sugar
Kosher salt and freshly ground black pepper

Steps:

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.
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.