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

Course Main Dishes Total Time 45m

Ingredients in this Recipe

1 egg
1 red bell pepper, chopped
1 small celery root (8 to 12 ounces), peeled and grated
1 small cucumber, peeled, seeded, and chopped
1/2 cup chopped scallions
1/3 cup Dijon mustard
1/4 cup vegetable oil
2 tablespoons bread crumbs, preferably whole grain and homemade, or more as needed
2 tablespoons mayonnaise
2 teaspoons curry powder, optional
8 ounces fresh lump crab meat, picked over for cartilage and shell
About 1 cup whole wheat flour
Lemon wedges, for serving
Salt and black pepper

See Full Recipe at Serious Eats