'celery root' on Serious Eats

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

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. More

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