Crab And Celery Remoulade Recipes

SUNNY'S SIMPLE CRABCAKES WITH CELERY ROOT REMOULADE

Steps:

• Heat oven to 400 degrees F.
• In a large bowl add the bread, heavy cream, and a pinch of salt.
• In a medium saute pan over medium heat add the butter, olive oil, onion, celery, and scallion. Season with salt and pepper, then add the seafood boil seasoning. Stir and cook until the vegetables are tender, but not browned. Add the garlic and cook 5 minutes more. Remove from the heat, stir in the lemon zest and let it cool. Once cooled, add to the bowl with the milk and bread. Stir to combine then add the egg whites and stir to combine. Add the crabmeat and lightly combine with your hands. Divide and make into 8 balls; the batter will be moist. Place the balls on a parchment paper-lined baking sheet and refrigerate for 10 minutes.
• Bake until light golden brown, 30 to 35 minutes. Serve with a spoonful of my Celery Root Remoulade, recipe follows.
• Trim the root end of the celery root and trim the skin off all around. Shred the celery root using a box grater or the grater attachment on a food processor.
• In a medium bowl combine the celery root, thyme, mayonnaise, vinegar, grainy mustard, Dijon mustard, lemon juice, olive oil, and sugar. Taste the mixture and season with salt and pepper. Refrigerate at least 2 hours before serving.

CRAB BURGERS WITH CELERY ROOT REMOULADE SLAW

Steps:

• To make the crab burgers:
• In a large bowl, whisk mayonnaise, egg, scallions, Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. Fold in the crabmeat and 1 cup of the bread crumbs until just combined. Line a baking sheet with parchment paper. Divide the mixture into 4 equal portions and form into patties. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
• Meanwhile make the slaw: In a small bowl, whisk the mayonnaise, sour cream, vinegar, Dijon, lemon juice, paprika, cayenne, parsley and salt and pepper, taste. Using the grater attachment on the food processor or a box grater, grate the celery root. Work quickly so that the root doesn't turn brown. Transfer to a medium bowl, add pour the dressing over the celery root. Toss to combine and refrigerate for at least 10 minutes before serving.
• Remove the crab patties from the refrigerator. Place the remaining bread crumbs in a shallow dish. Dredge the patties in the bread crumbs and pat along the edges.
• Heat the oil in a 12-inch cast iron skillet over medium-high heat until the oil is hot but not smoking. Place the patties into the oil and cook about 3 minutes per side. Transfer to paper towel lined plate to drain. Season the patties with salt while they are still warm. Place on baking sheet to hold in a preheated 250 degree oven while you toast the buns.
• Slice the kaiser rolls in half, butter, put on a sheet pan and toast under the broiler.
• To assemble the burgers, place a patty on the bottom half of each bun and top with the Celery Root Slaw, a piece of lettuce and a tomato slice. Cover with the other half of the bun and serve with Rajun' Cajun Onion Rings.
• In a large bowl, whisk together the sour cream, the milk and the hot sauce. Add the onion rings and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
• Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
• Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.

CRAB AND CELERY REMOULADE

Steps:

• Whisk first 3 ingredients in medium bowl to blend. Stir in crabmeat, celery, 3 tablespoons chopped chives, and lemon juice. Season with pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• Transfer remoulade to serving bowl; surround with pita chips. Garnish with additional chives and serve.

CRAB AND CELERY SALAD

Steps:

• Mix the celery, eggs, tomatoes, and parsley together in a large bowl. Drizzle with the lemon juice and olive oil, seasoning with salt. Toss well, to coat the salad with the dressing. Add the crabmeat, and toss gently to combine, without breaking up the lumps of crab.

CRAB AND CELERY REMOULADE

Steps:

• Whisk the first three ingredients in a medium bowl to blend.
• Stir in crabmeat, celery, chives and lemon juice.
• Season with pepper.
• Can be made six hours ahead.
• Cover and chill.
• Garnish wth additional chives and serve.

CRAB-STUFFED CELERY

Steps:

• In a small bowl, combine the first six ingredients. Transfer to a small resealable plastic bag. Cut a small hole in the corner of the bag; pipe mixture into celery sticks. Store in the refrigerator.

MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE

Steps:

• Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
• Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
• Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
• Serve immediately with remoulade.

CRAB AND CORN BEIGNETS REMOULADE

Steps:

• ---TO MAKE SHERRY REMOULADE SAUCE---.
• Thoroughly mix together the cayenne, paprika, sugar, and salt.
• Stir in the ketchup, vinegar, sherry and horseradish.
• Fold in the onions, celery and parsley.
• Note: the sauce should be served at room temperature, but any unused sauce should be refrigerated in an airtight container.
• ---TO MAKE BEIGNETS---.
• In a mixing bowl, combine eggs, flour, milk, baking powder, garlic and Cajun seasoning.
• Stir until a sticky batter forms and then fold in corn, crabmeat, and scallions.
• In a heavy gauge pot, heat the oil on a high flame.
• When the oil is hot, drop golf ball size pieces of the batter into the pot.
• Cook until dark brown and no longer doughy in the center- approximately six to eight minutes.
• Serve with Sherry Remoulade Sauce for dipping.

CELERY-ROOT REMOULADE

Steps:

• Peel the celery root and cut out any deep brown grooves. Grate coarsely using a hand grater or food processor. Place in a bowl of cold water and add the lemon juice. Allow to sit for 10 minutes. Drain, place in a towel and squeeze out excess moisture.
• To make the sauce, place all the ingredients except the oils, lemon juice and salt and pepper in a food processor. Blend until very frothy, then slowly drizzle in the oils, with the machine still running, until well blended. Add 1 tablespoon lemon juice, taste and then gradually add enough more to make the sauce piquant but not too acidic. Adjust the salt and pepper.
• Toss the celery root with 1 cup remoulade sauce. Add more as needed to coat the celery root and make it juicy. Season with salt and pepper and sprinkle with parsley.

TOM COLICCHIO'S CRAB-MEAT-AND-CELERY-ROOT NAPOLEON

Steps:

• In a bowl, combine the curry powder and mustard. Beat in the vinegar, then slowly add the grape-seed oil to make a well-emulsified dressing. Set aside.
• Peel the celery root. Cut into 3 sections horizontally, making the middle section about 2 inches thick. Slice the middle section into 12 thin, large disks, wrap them in plastic wrap and reserve. Cut the other 2 sections, along with any of the celery root remaining from the middle section, into small dice.
• Bring a pot of water to a boil, add the diced celery root and cook for 2 to 3 minutes, or until just tender. Drain and refresh under cold water. Drain well and set aside.
• Pick over the crab meat to remove any stray bits of cartilage. In a bowl, mix the crab meat with the cooked, diced celery root and the tomatoes. Reserve 6 of the chives, finely chop the rest and mix them in. Beat the dressing and fold half of it into the crab-meat salad. Season with salt and pepper to taste. Refrigerate until ready to serve.
• Heat the peanut oil in a wok or a skillet until very hot. Dry the reserved celery root disks on paper towels if necessary and fry the slices, turning them once, until golden brown, about 2 to 3 minutes per side. Drain on paper towels.
• To assemble, place a round of celery root on each of 6 plates, top each with a portion of the crab-meat salad, then with another round of celery root. Mix the remaining dressing again and pour it around each of the napoleons. Cut the reserved chives in half and place two pieces across the top of each celery-root disk.

CRAB CAKES WITH REMOULADE SAUCE

Steps:

• To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
• To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
• Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
• Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
• In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
• Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
• To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.