• 1 can jumbo lump crab meat
• 1/4 cup peeky toe crab meat
• 1/2 cup mayo
• 1 tablespoon green onion
• Panko crumbs
• 1 teaspoon Old Bay seasoning

• 1 large celery knob
• 1/2 cup mayo
• 1/2 cup sour cream
• 2 tablespoons white wine vinegar
• Salt and pepper, to taste

• 1 small piece roasted chipotle pepper (canned is acceptable)
• 1 small shallot
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon fresh thyme
• 2 tablespoon red wine vinegar
• Salt and pepper, to taste

Cooking Directions
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.

Chipotle mayonnaise

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.

Plating

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.