IE 11 is not supported. For an optimal experience visit our site on another browser.

Crab Cake With Celery Root Salad & Herb Mustard Sauce

Cooking from the farmer’s market
/ Source: TODAY

Serving:4

INGREDIENTS

  • 1 tablespoon grain mustard
  • 1 1/2 teaspoons creme fraiche
  • 1 oz lemon juice
  • 1 tablespoon chopped parsley leaves
  • 1 tablespoon chopped chives
  • 1 small bulb celery root, peeled and julienned
  • Salt and white pepper to taste
  • 2 egg yolks
  • 3 tablespoons grain mustard
  • 1 1/2 teaspoons mustard powder
  • 1 ounce sherry vinegar
  • 1/2 bunch Italian parsley leaves only
  • 1 bunch tarragon, leaves only
  • Pinch of sugar
  • Salt and white pepper to taste
  • 1 tablespoon canola oil
  • 1 1/2 parsnips, peeled and sliced
  • 1/2 onion, peeled and diced
  • 2 oz. turnips, peeled and diced
  • 1/2 cup white wine
  • 1/2 teaspoon sea salt
  • 1/2 pound jumbo lump crab, picked
  • 1/4 cup creme fraiche
  • 1 tablespoon canola oil
  • 1/2 small onion, peeled and diced
  • 1 stalk celery, diced
  • 1/4 teaspoon cayenne
  • Salt and white pepper to taste
  • 1/4 cup minced fines herbs (chive, parsley, tarragon, chervil)
  • Zest of 1/2 lemon, minced
  • 1 egg white, beaten
  • 1/2 cup panko bread crumbs
  • Canola oil for sauteing the cakes
  • Micro greens
  • Lemon juice
  • Extra virgin olive oil
  • Salt and white pepper to taste

DIRECTIONS For the salad:
In a bowl, mix together mustard, creme fraiche, lemon juice, parsley and chives. Once blended, add celery root, mix well to combine. Season to taste with salt and pepper and set aside (can be made up to an hour in advance).

For the dressing n a blender combine all ingredients and puree until smooth. Season to taste with salt and pepper and set aside, can be made in advance.

For the Puree:
Heat a saute pan over medium heat; add canola oil, parsnip, onion and turnip and sweat until vegetables are tender, being careful to monitor heat (there should be no color on the vegetables). When vegetables are tender, add white wine and reduce until almost dry (the vegetables will be very soft and there will be a little liquid left in the pan). Season with salt and white pepper and puree in a blender until smooth. Set aside.

For the crab cake: Mix crab meat with creme fraiche, set aside. Meanwhile, heat a saute pan over medium heat, add canola oil, onion and celery and sweat until tender. Remove from heat and mix onion and celery into crab mixture in a bowl.

Season with cayenne, salt and white pepper; mix in fines herbs, lemon zest, egg white, 1/2 cup of the panko, stir well to combine.

Chef Bistrong forms his crab cakes into square rather than round patties. To do this you can do either of two things. At the restaurant, they use a square metal mold to shape the cake. If you don’t have access to these molds, spread the crab cake mixture evenly on a wax paper-covered sheet pan into a rectangle shape and place in the freezer for about 10 minutes (or until it has hardened enough to slice). Once it is a bit firm take the pan out of the freezer and cut into squares. There should be four in total.

Once the square cakes are formed, coat lightly in remaining panko bread crumbs. Saute crab cakes in canola oil in a saute pan until browned on both sides and cooked through, about 6 minutes.

TIP
Put a spoonful of salad on a plate and place square crab cake on top. Garnish crab cake with micro salad and herb mustard sauce sauce.