Mini Crabcakes with Celery Root Fennel Slaw

Ingredients

• Mini-Crabcakes
• 1 1/4 cups 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 teaspoons cayenne pepper (optional)
• 1 teaspoon lemon juice
• 1 egg, beaten
• salt and pepper to taste
• Celery Root - Fennel Slaw
• 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
• salt and pepper to taste

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag