Mini-Crabcakes with Celery Root - Fennel Slaw

See full recipe on: Food52


1 1/4 cup 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 teaspoon cayenne pepper (optional)
1 teaspoon lemon juice
1 egg, beaten
Salt and pepper to taste
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

Nutrition 10 servings

Per Serving % Daily Value
Calories 285
Fat 20g 31%
Carbs 14g 4%
Protein 11g 22%
Fiber 2g 8%
Cholesterol 74mg 24%
Sodium 409mg 17%


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