Crab cakes with celery root remoulade

Ingredients:

Crab cakes

• 4 thick slices of white bread, cut off the crusts and tear the crumb into pieces
• 0.5 cups heavy cream
• 2 tablespoons butter
• 2 tbsp. l. olive oil
• 1 tbsp. chopped Vidalia onion
• 1 cup chopped celery
• 1 green onion, finely chopped
• 1 teaspoon seafood seasoning, such as Old Bay
• 3 cloves garlic, crushed
• Zest of 1 lemon
• Protein of 3 eggs
• 450 g lump crab meat, sorted to remove shell fragments

Celery Root Remoulade

• 1 celery root
• 10 fresh sprigs of thyme, leaves picked and lightly chopped
• 0.5 - 1 cup mayonnaise (depending on the size of the celery root)
• 2 tablespoons apple cider vinegar
• 2 tbsp. grainy mustard
• 2 tablespoons Dijon mustard
• 2 tablespoons freshly squeezed lemon juice
• 1 tbsp. l. olive oil
• 1 teaspoon of sugar

Preparation:

1. Preheat oven to 200°C.
2. Place the bread, heavy cream, and a pinch of salt in a large bowl. In a medium skillet over medium heat, melt the butter, then add the olive oil, onion, celery, and green onions. Season with salt and pepper, then add the seafood seasoning. Stir and cook until the vegetables are tender but not browned.
3. Add the garlic and cook for another 5 minutes. Remove from heat, stir in the lemon zest, and let the vegetables cool. Once the mixture has cooled, add it to the bowl with the milk and bread. Stir, then add the egg whites and stir again.
4. Add the crab meat and mix lightly with your hands. Form into 8 balls; the mixture should be moist. Place the balls on a parchment-lined baking sheet and refrigerate for 10 minutes.
5. Bake until lightly golden brown, 30-35 minutes. Serve with a spoonful of celery root remoulade.
6. Celery Root Remoulade:
   Yield: 3 tbsp.
   
   Trim the bottom end of the celery root and peel it. Grate the root or chop it in a food processor.
   
   In a medium bowl, combine celery root, thyme, mayonnaise, vinegar, grainy mustard, Dijon mustard, lemon juice, olive oil, and sugar. Taste and season with salt and pepper. Refrigerate for at least 2 hours before serving.