Sunnys Simple Crabcakes with Celery Root Remoulade

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

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