Mini-Crabcakes with Celery Root - Fennel Slaw

Directions

1. Mini-Crabcakes
2. Preheat the oven to 400F. Melt the butter in a pan over medium heat and add 1 cup breadcrumbs, lemon zest, 1 teaspoon chives, and 1 teaspoon fennel leaves. Toss around to completely cover the breadcrumbs and to lightly toast them up. Set aside.
3. In a medium bowl, combine the rest of the breadcrumbs, chives and fennel leaves with the rest of the ingredients starting with the crabmeat. Make sure the ingredients are well combined.
4. Fill your molds with enough of the breadcrumb mixture to cover the bottom pretty well and tamp down. Fill the rest of the molds with the crabcake mixture and sprinkle a little of the breadcrumb mixture on the top.
5. Bake for about 20-25 minutes until the crabcakes are set. Remove from the oven and cool enough so the crabcakes can be handled easily. Remove and top with the Celery Root-Fennel Slaw.

1. Celery Root - Fennel Slaw
2. Combine the apple cider vinegar and mustard until well mixed. Slowly add the olive oil with a whisk to ensure a good emulsion. Salt and pepper to taste. Set aside.
3. Combine all other ingredients together in a medium bowl and add 1/2 of the dressing. Toss together to mix really well. Add the rest of the dressing or as much as you want. Mix together really well again.
4. Pulse in a food processor until you have the consistency you want. Refrigerate for at least 30 minutes to meld the flavors together.
5. Put a dollop on each Mini-Crabcake when they're plated onto a serving tray.