The Food Matters Cookbook: Mark Bittmans New Crab Cakes Recipe
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
Instructions
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