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