Rustic Grilled Celery Crab Cakes with Celery Mango Salsa

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YIELD

What You Need

4 TBS olive oil

2 TBS butter

2 1/2 cups Dandy® celery, chopped fine

1 cup onions, chopped

3/4 cup red bell pepper

3 cups seasoned stuffing cubes ( I use gluten free)

1 cup chicken broth, low sodium

1 tsp garlic

3 TBS capers

1 egg, beaten

12 ozs lump crab meat

1/4 cup cilantro leaves

4 TBS Dandy® lemon juice

1/8 tsp salt

1/8 tsp coarse pepper

8 - 8 x 8 sheets of parchment paper

Salsa:

1 cup Dandy® celery, sliced fine

2 cups mango, cubed

1/4 cup red onion, diced

1/4 cup red bell pepper, diced

1/4 cup cilantro leaves

2 TBS Dandy® lemon juice

1/8 tsp salt

Make It

1. In large skillet heat oil and butter on med/high heat

2. Add celery, onions and peppers. Stir. Cover and cook for approx.

15 mins or until celery is soft. Add capers and garlic. Stir and cook for

an additional 5 mins. Remove from heat and cool.

3. Add stuffing to bowl. Add chicken broth. Let soak up liquid. Squeeze

out excess liquid. Discard.

4. To bowl with stuffing mix add egg, crab meat, cilantro, lemon

juice and contents of skillet. Toss well. Season with salt and pepper

to liking. Mold into 8 cakes.

5. Place one cake in the center of a sheet of parchment paper.

Fold over the two sides, tucking under the ends. Place on top

rack of gas grill only using 1 burner. Cook for 10-13 mins with lid closed.

6. Remove from grill and let sit for a few minutes. Open by cutting

across the top with scissors. Serve in parchment paper or on plates.

Serve with celery mango salsa.

7. To make salsa: Mix all ingredients in medium size bowl.

Refrigerate until ready to eat.

Recipe by Linda Bonwill – Ultimate Celery Champion Entrant

Rustic Grilled Celery Crab Cakes with Celery Mango Salsa

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What You Need

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