Serious Eats: Recipes

'The Food Matters Cookbook': Mark Bittman's New Crab Cakes

[Photographs: Caroline Russock]

When thinking about responsible, healthful eating, crab cakes aren't exactly the first dish that springs to mind. But leave it to Mark Bittman, author of The Food Matters Cookbook to create a crab cake recipe that you can feel good about eating. Embracing a less-is-more philosophy when it comes to animal products, these New Crab Cakes are made with equal parts lump crab (preferably responsibly caught and American-sourced) and creamy, mild celery root. If it sounds like an odd combination, all I can say is, don't knock it until you try it. There's something about the sweet shredded celery root that mimics the texture of crab beautifully.

The crab cakes fry up nice and brown after a dredge in curry powder-spiked whole wheat flour. Instead of serving with a mayonnaise-y tartar sauce, Bittman whips up a chunky Dijon mustard relish with diced cucumbers, red peppers, and sliced scallions that acts equal parts sauce and salad. This ingenious reinvention was just as enjoyable as any all crab meat version I've had, and perhaps even more so with the knowledge that you're getting in a few servings of vegetables as well as delicious lump crab.

We have five (5) copies of The Food Matters Cookbook to give away this week.

Adapted from The Food Matters Cookbook by Mark Bittman. Copyright © 2010. Published by Simon & Schuster. Available wherever books are sold. All Rights Reserved.

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