Sunny's Simple Crabcakes with Celery Root Remoulade

Name: Sunny's Simple Crabcakes with Celery Root Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat oven to 400 degrees F.
2
In a large bowl add the bread, heavy cream, and a pinch of salt.
3
In a medium saute pan over medium heat add the butter, olive oil, onion, celery, and scallion.
4
Season with salt and pepper, then add the seafood boil seasoning.
5
Stir and cook until the vegetables are tender, but not browned.
6
Add the garlic and cook 5 minutes more.
7
Remove from the heat, stir in the lemon zest and let it cool.
8
Once cooled, add to the bowl with the milk and bread.
9
Stir to combine then add the egg whites and stir to combine.
10
Add the crabmeat and lightly combine with your hands.
11
Divide and make into 8 balls; the batter will be moist.
12
Place the balls on a parchment paper-lined baking sheet and refrigerate for 10 minutes.
13
Bake until light golden brown, 30 to 35 minutes.
14
Serve with a spoonful of my Celery Root Remoulade, recipe follows.
15
Trim the root end of the celery root and trim the skin off all around.
16
Shred the celery root using a box grater or the grater attachment on a food processor.
17
In a medium bowl combine the celery root, thyme, mayonnaise, vinegar, grainy mustard, Dijon mustard, lemon juice, olive oil, and sugar.
18
Taste the mixture and season with salt and pepper.
19
Refrigerate at least 2 hours before serving.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 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, and more.

Yes, Sunny's Simple Crabcakes with Celery Root Remoulade 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.

That's it — enjoy your meal!