I love open air markets from my youth at Quincy Market in Boston to later on in life at Borough Market in London. Washington finally opened their version, Union Market, and it is a hot spot for shopping and eating. If you make it there be sure to check-out Rappahannock Oyster Bar. They serve their crab cakes with a very tasty celery root slaw. I like to do the same with our own version of the slaw and our crab balls.
This is quick, easy and a distinctive bed of vegetables to serve your crab balls on. I recommend serving this as an appetizer and making the balls big than usual.
- Crab Balls
- 1 pound celery root
- 4 tablespoons of lemon juice, divided
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 1 tablespoon dijon mustard
- 1 tablespoon whole grain dijon mustard
- 2 tablespoons of cilantro, finely chopped
- 2 tablespoons of chives, finely chopped
- Kosher salt and black pepper to taste
- Set your food processor with the julienne blade and shred the celery root, and store in a bowl of cold water, 2 tablespoons of lemon juice. Let sit for at least 15 minutes and no more than 30
- Bring a pot of water to boil with enough to cover the celery root by two inches, add the remaining two tablespoons of lemon juice and a teaspoon of kosher salt. When the water is boiling add the drained celery root and remove the second the water boils again by pouring into a colander, let cool
- Whisk together the mayonnaise, sour cream, mustards, cilantro, chives, salt & pepper to taste, then mix with the celery root, top with chives and serve immediately