Tavern on the Green Crab Cakes
Crab Cakes With Celery Root Rémoulade and Chipotle Mayonnaise
With ABC News' "Eat and Greet," you can play video in your kitchen and have the best chefs in the country teach you how to make their recipes. You can even stop and start the video for step-by-step instructions.
ABC's Deborah Roberts went inside the kitchen of the world-famous Tavern on the Green in New York City's Central Park to bring you executive chef John Milito's recipe for crabcakes.
In a mixing bowl add the crab meat, mayo, green onion, Old Bay and some panko bread crumbs.
Mix lightly and form in a ring mold. If you don't have one, use an ice-cream scoop or a mayonnaise jar cap. Use plenty of crumbs to form the cake. This will form a crust.
Brown in a nonstick pan and finish in a 350 degree oven for 7 minutes. Sprinkle of panko bread crumbs to slight remove moisture.
Celery root rémoulade
Peel the celery root. Thinly slice with a sharp knife on a cutting board. Then lay the slices in a stack and cut fine strips and put into a bowl, and add the mayo, sour cream, vinegar, and season to taste with salt and pepper.
In a food processor blend the chipotle pepper; puree till fine. Add the mayonnaise, sour cream, shallot and vinegar. Season with salt and pepper. Blend again to complete the mixture.
Make a design on a dinner plate with the chipotle mayo, place the crab cakes on the plate and top with celery root rémoulade (you can fry some parsley in a little hot oil. Make sure the parsley is dry or the oil will splatter) and place the fried parsley on top of the rémoulade and serve.