Mini-Crabcakes With Celery Root - Fennel Slaw Recipe

Name: Mini-Crabcakes With Celery Root - Fennel Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mini-Crabcakes; 1 1/4 cups freshly made breadcrumbs, divided; Zest from 1 lemon; 2 teaspoons chopped chives, divided; 2 teaspoons chopped fennel leaves, divided; 3 tablespoons unsalted butter; 1 pound crabmeat, shells removed; 1 tablespoon capers; 1/4 cup mayonnaise; 1 tablespoon dijon mustard; 2 teaspoons Italian parsley; 1/4-1/2 teaspoons cayenne pepper (optional); 1 teaspoon lemon juice; 1 egg, beaten; salt and pepper to taste; Celery Root - Fennel Slaw; 1 celery root, peeled and cut into very thin matchsticks; 2 small stalks of celery, chopped (about 1/2 cup); 1 small fennel bulb (or 1/2 large bulb), finely diced; 1 tablespoon chopped chives; 1 tablespoon chopped fennel leaves; 5 scallions, white and light green parts, chopped; 2 tablespoons watercress leaves; 2 tablespoons apple cider vinegar; 1 tablespoon mustard; 1/2 cup olive oil; salt and pepper to taste

Servings: persons

Mini-Crabcakes
1 1/4 cups freshly made breadcrumbs, divided
Zest from 1 lemon
2 teaspoons chopped chives, divided
2 teaspoons chopped fennel leaves, divided
3 tablespoons unsalted butter
1 pound crabmeat, shells removed
1 tablespoon capers
1/4 cup mayonnaise
1 tablespoon dijon mustard
2 teaspoons Italian parsley
1/4-1/2 teaspoons cayenne pepper (optional)
1 teaspoon lemon juice
1 egg, beaten
salt and pepper to taste
Celery Root - Fennel Slaw
1 celery root, peeled and cut into very thin matchsticks
2 small stalks of celery, chopped (about 1/2 cup)
1 small fennel bulb (or 1/2 large bulb), finely diced
1 tablespoon chopped chives
1 tablespoon chopped fennel leaves
5 scallions, white and light green parts, chopped
2 tablespoons watercress leaves
2 tablespoons apple cider vinegar
1 tablespoon mustard
1/2 cup olive oil
salt and pepper to taste

1
Preheat the oven to 400F. Melt the butter in a pan over medium heat and add 1 cup breadcrumbs, lemon zest, 1 teaspoon chives, and 1 teaspoon fennel leaves. Toss around to completely cover the breadcrumbs and to lightly toast them up. Set aside.
2
In a medium bowl, combine the rest of the breadcrumbs, chives and fennel leaves with the rest of the ingredients starting with the crabmeat. Make sure the ingredients are well combined.
3
Fill your molds with enough of the breadcrumb mixture to cover the bottom pretty well and tamp down. Fill the rest of the molds with the crabcake mixture and sprinkle a little of the breadcrumb mixture on the top.
4
Bake for about 20-25 minutes until the crabcakes are set. Remove from the oven and cool enough so the crabcakes can be handled easily. Remove and top with the Celery Root-Fennel Slaw.
5
Combine the apple cider vinegar and mustard until well mixed. Slowly add the olive oil with a whisk to ensure a good emulsion. Salt and pepper to taste. Set aside.
6
Combine all other ingredients together in a medium bowl and add 1/2 of the dressing. Toss together to mix really well. Add the rest of the dressing or as much as you want. Mix together really well again.
7
Pulse in a food processor until you have the consistency you want. Refrigerate for at least 30 minutes to meld the flavors together.
8
Put a dollop on each Mini-Crabcake when they're plated onto a serving tray.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Mini-Crabcakes, 1 1/4 cups freshly made breadcrumbs, divided, Zest from 1 lemon, 2 teaspoons chopped chives, divided, and more.

Yes, Mini-Crabcakes With Celery Root - Fennel Slaw falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini-Crabcakes With Celery Root - Fennel Slaw

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