'The Food Matters Cookbook': Mark Bittman'S New Cra

Name: 'The Food Matters Cookbook': Mark Bittman'S New Crab Cakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fresh lump crab meat, picked over for cartilage and shell; 1 small celery root (8 to 12 ounces), peeled and grated; 1 egg; Salt and black pepper; 2 tablespoons bread crumbs, preferably whole grain and homemade, or more as needed; 2 tablespoons mayonnaise; 1/3 cup Dijon mustard; 1 small cucumber, peeled, seeded, and chopped; 1 red bell pepper, chopped; 1/2 cup chopped scallions; About 1 cup whole wheat flour; 2 teaspoons curry powder, optional; 1/4 cup vegetable oil; Lemon wedges, for serving

Servings: persons

8 ounces fresh lump crab meat, picked over for cartilage and shell
1 small celery root (8 to 12 ounces), peeled and grated
1 egg
Salt and black pepper
2 tablespoons bread crumbs, preferably whole grain and homemade, or more as needed
2 tablespoons mayonnaise
1/3 cup Dijon mustard
1 small cucumber, peeled, seeded, and chopped
1 red bell pepper, chopped
1/2 cup chopped scallions
About 1 cup whole wheat flour
2 teaspoons curry powder, optional
1/4 cup vegetable oil
Lemon wedges, for serving

1
Mix together the crab meat, celery root, egg, and some salt and pepper. Add enough bread crumbs to bind the mixture just enough to form into cakes that don't crack too easily; start with 2 tablespoons and use more if you need it.
2
If you have time, refrigerate the mixture for at least 30 minutes or up to several hours; it will be easier to shape. Meanwhile, combine the mayonnaise, mustard, cucumber, bell pepper, and scallions in a small bowl. Sprinkle with salt and pepper and stir until well mixed; refrigerate the sauce until you're ready to eat.
3
Season the flour with salt and pepper, and stir in the curry powder if you're using it. Heat a large skillet (preferably cast iron) over medium-high heat for 2 to 3 minutes. Add the oil and heat until it shimmers. Shape the crab meat mixture into 1-inch-thick cakes, dredge each in the flour, and cook, adjusting the heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes per side. (Work in batches if you're making small cakes; you don't want to crowd the pan.) Serve with lemon wedges and the mustard relish.

245

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 8 ounces fresh lump crab meat, picked over for cartilage and shell, 1 small celery root (8 to 12 ounces), peeled and grated, 1 egg, Salt and black pepper, and more.

Yes, 'The Food Matters Cookbook': Mark Bittman'S New Crab Cakes Recipe 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!

'The Food Matters Cookbook': Mark Bittman'S New Crab Cakes Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions