Total Time
30mins
Prep 30 mins
Cook 0 mins

Perfect with crab cakes! From Matthew Lasof, former chef at the Avalon hotel in Portland, OR

Ingredients Nutrition

Directions

  1. mince all vegetables in food processor or by hand, place into a large bowl and mix in other ingredients with a thin wire whip til well mixed (you can use whole ground or brown mustard as a sub for the creole).
Most Helpful

5 5

Even with plain spicy mustard instead of creole, and a large red onion instead of Bermuda, this came out great. We had it with chicken breasts, and it was totally yummy. I did the whole thing directly in the food processor, which was a mistake, because the string from the celery got caught in the blade. Next time I will just pre-chop the celery before tossing everything into the bowl for a whizz.