Crabmeat Cakes With Mustard Sauce

By allie5jones

Ingredients

• FOR THE CRAB CAKES
• 6 slices white bread, crusts removed
• 1 pound lump crabmeat, picked over for shells
• 1/2 cup mayonnaise
• 1 large egg yolk
• 1 stalk celery, finely chopped
• 3/4 cup finely chopped dill pickles
• 1 T unsalted butter, for frying
• 1 T olive oil, for frying
• FOR THE SAUCE
• 2 T unsalted butter
• 1 T all-purpose flour
• 2 tsp. curry powder
• 1 tsp. paprika
• 1/2 cup low-sodium chicken broth
• 1 cup milk
• 3 T whole-grain mustard
• 2 tsp. yellow mustard seeds
• Kosher salt and freshly ground pepper

Details

Servings 8

Preparation

Step 1

1. Pulse the bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet pan. In a large bowl, mix the crab, mayonnaise, egg yolk, celery and pickles. Form into 8 oval-shaped cakes. Dredge each cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least 1 hour.
2. In a small saucepan, melt 1 T butter. Stir in the flour, curry powder and paprika; cook until flour and spices lose their raw smell, 1-2 minutes. Add the chicken broth and milk. Bring to a simmer and cook, stirring, until thickened, 5 minutes. Stir in mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes. Whisk in the remaining 1 T butter; add 1/2 tsp. salt, and pepper to taste. Keep warm until ready to serve.
3. Melt the 1 T butter with 1 T olive oil in large skillet. Add the crab cakes; cook until browned on the bottom, 2-3 minutes. Turn and cook until evenly browned on all sides. Service with the mustard sauce.