- 8
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
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.