Best Crabmeat Sauce Recipes

LOBSTER RAVIOLI WITH CRABMEAT CREAM SAUCE

Steps:

• For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
• Lay out the first piece of Pasta Dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
• For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
• Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.

OVEN BAKED CRABMEAT STUFFED SOLE WITH MEUNIERE SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Saute until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste.
• Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won't unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking.
• Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately.

GROUPER WITH CRABMEAT SAUCE

Steps:

• Place fillets on a foil-lined 15x10x1-in. baking pan. , In a small bowl, combine the lemon juice, marinade for chicken, seafood seasoning and oil; brush over fillets. Broil 4-in. from the heat for 6-7 minutes on each side or until fish flakes easily with a fork., Meanwhile, for sauce, in a large skillet, saute the onions, red pepper, green onions and garlic in butter until tender. Stir in flour and seafood seasoning until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in crab meat; heat through. Serve with fish. Sprinkle with parsley.

REDFISH ON THE HALF-SHELL WITH LEMON-BUTTER LUMP CRABMEAT SAUCE

Steps:

• Heat grill to medium-high.
• Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking.
• Remove fish from grill with a large spatula to avoid breaking fillets. Gently "scrape" meat from skin and put on plate. Top with Crabmeat Sauce.
• Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.

CRABMEAT SAUCE

Steps:

• heat the oil in a saute pan over medium heat.
• add the onion and the parsley.
• after 1 minute add the garlic, dried thyme and the crab meat.
• cook for one minute more.
• pour in the wine and clam juice.
• raise the heat to high, to cook off the wine.
• add the canned plum tomatoes.
• cook the tomato sauce for 25-30 minutes, to reduce.
• stir occasionally to help the crab disintergrate.

SPICY JUMBO LUMP CRABMEAT AND BLACK BEAN SALAD WITH ROASTED RED PEPPER SAUCE AND CILANTRO OIL

Steps:

• Combine juices, basil and onion in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified and season with salt and pepper.;
• Heat oil in a large saute pan. Add the onions and jalapeno and cook until soft. Place beans in a medium bowl, add citrus vinaigrette and ancho chile powder, mix well and season with salt and pepper.;
• In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the motor running, add the olive oil in a thin stream until emulsified. Season to taste with salt and pepper.
• CILANTRO OIL: 1 cup olive oil 2 cups cilantro leaves Salt and pepper
• Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
• CRAB: 2 pounds jumbo crabmeat, picked over 1/4 cup Roasted Red Pepper sauce 1 tablespoon fresh lime juice 2 teaspoons honey 1 tablespoon pureed canned chipotle pepper 1/4 cup chopped cilantro Salt and pepper
• In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro. Season to taste with salt and pepper.
• ASSEMBLY: Place black beans on a large platter. Top with the crabmeat mixture. Dress with roasted red pepper sauce and squirt cilantro oil around salad.

LOBSTER RAVIOLI WITH CRABMEAT CREAM SAUCE

Steps:

• For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
• Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
• For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
• Pasta Dough: Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first. CAN USE WON-TON WRAPPERS.

MUSHROOM AND CRABMEAT WHITE WINE SAUCE

Steps:

• Take 2 tablespoons of butter, onion, and garlic and bring to a slight simmer on low heat. Add 1/2 cup of white wine and bring to a low boil. Add flour, mix well with whisk while on low heat. (will form a rue).
• While rue is forming, boil crab legs, cool, and then shell, place crab meat aside.
• After rue forms, mix in heavy whipping cream, mushrooms, pepper, and parmesean cheese. Let simmer for 20 minutes.
• Add crab meat, and let sauce thicken for 5 minutes.
• Serve over Ravioli, or your favorite pasta.

LOBSTER RAVIOLI WITH CRABMEAT CREAM SAUCE

Steps:

• For Lobster Ravioli: In a large saute pan, melt butter. Saute garlic and shallots until golden brown. Add lobster, crab and chives and saute for 2 - 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and let sit for 30 minutes. Chop lobster mixture into small chunks. Add ricotta, season with salt and pepper. Assemble ravioli. Cook for 8 - 10 minutes or until al dente For sauce: Using a 12-inch saute pan at medium heat, add butter, shallots and saute until shallots are translucent. Add the crabmeat and sute for about 2 - 3 mintues. Remove the pan from the burner and add Cognac then place back on the heat to cook off the alcohol (Cognac will create large flame). Once the flame stops, add the tomato sauce and cream, with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minutes. Garnish with chives.

AGNOLOTTI WITH CRABMEAT AND SHRIMP IN CLAM SAUCE

Steps:

• Prepare the filling ingredients: Beat the butter, parsley, and black pepper together in a bowl until blended. Spoon the seasoned butter onto a square of plastic wrap and shape it into a rectangular loaf more or less the size of a stick of butter. Chill until completely firm, then cut into 1/4-inch cubes. While the butter is chilling, season shrimp pieces lightly with salt. Pick over the crab-meat, removing any pieces of shell or cartilage but leaving the pieces of crab-meat as large as possible. Refrigerate the butter cubes, shrimp, and crabmeat while you make the pasta dough.
• Make the pasta dough and roll it into sheets by hand or machine, as described on page 181.Working with one sheet of dough at a time, cut out circles using a 3-inch round cutter. Brush the edges of the circles lightly with water. Place a piece of seasoned shrimp, a similar-size piece of crabmeat, and a seasoned butter cube in the center of each circle.
• To form the agnolotti, fold each circle in half, enclosing the filling and pinching the edges to seal securely. Holding the half-moon shape with the rounded side up, wrap it around the tip of your index finger and pinch the two ends together firmly. Arrange the finished agnolotti in a single layer on baking sheets lined with lightly floured kitchen towels and cover them with additional towels. Repeat with the remaining dough, seafood, and butter. The agnolotti can be cooked immediately or refrigerated up to 4 hours. (To freeze the agnolotti, place them on the tray in the freezer until very firm to the touch, then transfer them to resealable plastic bags or airtight plastic containers and freeze for up to 2 months.)
• To make the sauce, pass the tomatoes through a food mill fitted with the fine disc. Heat 2 tablespoons of the olive oil in a large nonreactive skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the pan. Cook, shaking the pan, until lightly browned, about 3 minutes. Pour in the tomatoes, stir in the crushed red pepper, and bring to a boil. Adjust the heat to simmering and cook until lightly thickened, about 10 minutes. Pour in the clam juice and cook an additional 15 minutes.
• While the sauce is cooking, bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Slip the agnolotti into the boiling water a few at a time, stirring gently as you add them. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until the edges are tender, about 4 minutes after the water returns to a boil.
• If the skillet is large enough to accommodate the sauce and agnolotti, fish the agnolotti out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the agnolotti gently and return them to the pot. Pour in the sauce and bring to a boil, stirring gently to coat the agnolotti with sauce. Drizzle the remaining 5 tablespoons olive oil over the pasta and sprinkle with 2 tablespoons chopped parsley. Check the seasoning, adding salt if necessary, and serve immediately.

CRABMEAT CAKES WITH MUSTARD SAUCE

Steps:

• Prepare the crab cakes: 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 crab cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least 1 hour.
• Make the sauce: In a small saucepan, melt 1 tablespoon butter. Stir in the flour, curry powder and paprika; cook until the flour and spices lose their raw smell, 1 to 2 minutes. Add the chicken broth and milk. Bring to a simmer and cook, stirring, until thickened, 5 minutes. Stir in the mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes. Whisk in the remaining 1 tablespoon butter; add 1/2 teaspoon salt, and pepper to taste. Keep warm until ready to serve.
• Fry the crab cakes: Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet. Add the crab cakes; cook until browned on the bottom, 2 to 3 minutes. Turn and cook until evenly browned on all sides. Serve with the mustard sauce.

LUMP CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE AND ASPARAGUS

Steps:

• Cook's Note: To achieve the right consistency, make sure that the shrimp and egg white are very cold, and chill the food processor bowl and blade in the refrigerator for 20 minutes before beginning. Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots. Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli. Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately. Yield: 16 ravioli, 4 servings

CRABMEAT AND MUSHROOMS IN WINE SAUCE

Steps:

• 1. Pull crab meat apart and remove stiff membranes.
• 2. Saute mushrooms in 2 tablespoons butter. (If mushrooms not fresh, add later.)
• 3. Make a cream sauce blending melted butter, flour and milk, wine, mustard, tarragon, salt, pepper and hot sauce; cook 2 or 3 minutes, then add crabmeat and mushrooms.
• 4. Place in casserole; sprinkle top with bread crumbs and dot with remaining butter.
• 5. Bake at 350 degrees for 30 minutes uncovered.
• 6. Cover before serving.
• 7. NOTE: This can also be made with shrimp, or crab meat and shrimp.

LINDA'S FETTUCCINE, CRABMEAT AND VEGGIES IN CREAMY CHEESE SAUCE

Steps:

• Clean crabmeat.
• In a lg. skillet heat vegetable oil, on med-high heat, until bubbly.
• Meanwhile, put flour on a lg. plate, and mix crabmeat into the flour.
• Pull out the pieces of crabmeat, shake off excess flour, and place in skillet.
• Cook on med-high, until pieces are slightly brown.
• When crabmeat pieces are done, take out of the oil, and drain on paper towels.
• Meanwhile place the butter in a med. size sauce pan.
• Melt it on a low heat.
• Add the garlic and cook to about 1 minute Do not brown.
• Add in the cream, and stir the mixture until warmed.
• Add in three-fourths of the Pecorino Romano cheese, and stir until dissolved.
• Add in thinly sliced carrots and asparagus pieces, and let simmer for 10 mins on med. heat.
• Add tomatoes, and let cook until all veggies are tender, but not mushy.
• Add the crab, to heat through. DO NOT overcook.
• When heated, turn heat to warm.
• Meanwhile in a lg. pot, bring water to a boil.
• Salt the water slightly, and add 1 T. of olive oil to the water, to keep the pasta from sticking.
• Cook the fresh pasta noodles according to pkg. directions.
• This should not take longer than 4 mins., if you are using fresh pasta.
• If using packaged noodles, cook according to package directions.
• Drain in a colander when cooked.
• Place the drained pasta into the pan with the warm sauce.
• Add salt and freshly cracked black pepper.
• Toss the mixture, until all the pasta is coated well.
• Place on a pretty platter.
• Sprinkle with the additional Romano cheese.
• Dust with a very small amount of cracked pepper, and serve immediately.
• *DO NOT let the pasta and sauce cook together for too long, or the pasta will soak up all the sauce.

CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE

Steps:

• Combine shrimp, egg white, parsley, basil, lemon juice, garlic, salt & pepper in a food processor and pulse. Scrape sides and pulse again. With machine running, add cream through the top in a steady stream. Transfer to a bowl & fold in crabmeat, cheese & shallots.
• Place 1 pasta sheet on work surface. Scoop heaping tablespoons of crabmeat filling evenly down the sheet, abt 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around filling with egg wash. Place another pasta sheet on top & press down around the mounds of filling to squeeze out the air pockets & seal. With a 4-inch round cutter or knift, cut into individual ravioli.
• Bring a large pot of salted water to boil. Add ravioli & cook until tender, 4 to 5 minutes. Remove with slotted spoon & divide into 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with cheese & basil & serve immediately.

ASPARAGUS SOUP WITH RED PEPPER SAUCE AND LUMP CRABMEAT RECIPE - (1/5)

Steps:

• Cut 16 tips from the tops of the asparagus and reserve for garnish. Cut the remaining asparagus into 1/2-inch pieces. In a medium sized, heavy pot, melt the butter over medium-high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the asparagus, salt, and pepper, and cook, stirring, for 3 minutes. Add the chicken stock and white wine and bring to a boil. Reduce the heat and simmer until the asparagus are very tender, about 25 minutes. Meanwhile, bring a small pot of salted water to a boil. Add the asparagus tips and blanch until just tender, about 2 minutes. Drain and refresh in an ice bath. Add the cream to the soup and bring to a simmer and cook for 5 minutes. Transfer the soup in batches to a blender and process on high speed until very smooth. Remove from the heat and ladle into 4 large soup bowls. Swirl the Red Pepper Sauce in a decorative pattern over the soup in each bowl. Spoon 1 tablespoon of crabmeat into the center and arrange the blanched tips around the crabmeat. Serve immediately. Red Pepper Sauce: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, remove the seeds and stems and roughly chop. Combine the peppers, shallots, cilantro, basil, garlic, crushed red pepper, vinegar, salt, and pepper in the bowl of food processor or blender, and process for 20 seconds. With the machine running, add the oil through the feed tube in a steady stream and process until thick and smooth. Drizzle into the Asparagus Soup, and transfer any remaining into an airtight container and store in the refrigerator for up to 1 week. Yield: about 3/4 cup

RYE CRUSTED STRIPED BASS WITH LOBSTER CRABMEAT MOUSSE, SALSIFY PUREE AND ZINFANDEL SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Use a rolling pin to roll each slice of rye bread as thin as possible.
• Top each portion of striped bass with about 1 1/2 ounces of Lobster Crabmeat Mousse. Place in an oiled pan. Cover with rye bread. Brush with clarified butter. Bake until fish is cooked through and crust is browned and crisp, about 15 to 20 minutes.
• Serve with Salsify Puree and Zinfandel Sauce.
• Beat egg white to soft peaks. Beat cream to soft peaks, fold together. Fold in lobster and crab. Fold in salt, pepper and tarragon. Refrigerate until ready to serve.
• In a large saucepan, combine salsify, potato and milk. Add salt, to taste. Bring to a simmer and cook until tender, about 30 to 45 minutes.
• Preheat oven to 350 degrees F.
• Drain, reserving liquid. Place vegetables on a sheet pan and place in the oven to dry, about 4 to 5 minutes. Press through a ricer. Mix in a little of the reserved milk, if needed, to form a smooth puree. Season with salt, pepper and nutmeg. Stir in butter. Drizzle in white truffle oil to taste. Keep warm until ready to serve.
• In a saucepan, combine, wine, port, shallots, herbs and peppercorns. Bring to a boil and reduce by one-third. Strain, return to the saucepan and over low heat, whisk in butter, a few pieces at a time. Keep warm.

POLENTA CAKES WITH LOBSTER OR CRABMEAT AND ROASTED PEPPER SAUCE

Steps:

• For the crab or lobster filling: Heat olive oil and saute onions, garlic, peppers and mushrooms. Cook until vegetables are tender. Cool. Add lobster or crab, adding cream at the end to moisten. Adjust seasoning. Reserve for polenta cakes. For the polenta: Mix the cornmeal with the cold water. Bring to a boil, then cook over medium low heat for 20-25 minutes, stirring frequently so it doesn't stick. Add butter, cover and keep warm. For the cakes: Mix the seafood filling with the polenta. Season if needed with salt and cayenne. Cool slightly. Form into round cakes while still warm, and dust with bread crumbs. Chill. Saute cakes in olive oil, or brown in the oven on a lightly greased baking sheet. Serve on spoonful of red pepper sauce with sauteed corn. For the roasted pepper sauce: combine the peppers with the wine and stock. Bring to a simmer over medium heat, and cook until the peppers are tender and the liquid is reduced to one cup. Transfer to a food processor and puree until smooth. Adjust seasoning and consistency if needed.

CRABMEAT RAVIOLI WITH CLAM SAUCE

Steps:

• To prepare sauce, heat olive oil in a Dutch oven over medium-high heat.
• Add onion, and sauté 3 minutes or until tender.
• Add garlic, and sauté 1 minute.
• Add crushed and diced tomatoes; bring to a boil.
• Reduce heat, and simmer 30 minutes.
• Add the parsley, oregano, 1/4 teaspoon salt, crushed red pepper, black pepper, and clams; simmer for 10 minutes.
• Remove from heat, and set aside.
• To prepare ravioli, combine crab, chopped red bell pepper, panko, chives, and 1/8 teaspoon salt in a medium bowl.
• Add ricotta; stir gently to combine.
• Spoon about 1 tablespoon crab mixture into center of each wonton wrapper.
• Moisten edges of wrapper with water. Fold in half, pinching edges together to seal and create a half-moon shape.
• Repeat procedure with remaining wonton wrappers and crab mixture.
• Fill a large Dutch oven with water; bring water to a boil.
• Add half of ravioli; cook 4 minutes or until done.
• Remove ravioli from pan with a slotted spoon; keep warm.
• Repeat procedure with remaining ravioli.
• Serve ravioli immediately with sauce.

CRABMEAT CAKES WITH MUSTARD SAUCE

Steps:

• 1. Prepare the crab cakes: 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 crab cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least 1 hour.
• 2. Make the sauce; In a small saucepan, melt 1 tablespoon butter. Stir in flour, curry powder and paprika; cook until the flour and spices lose their raw smell, 1 to 2 minutes. Add the chicken broth and milk. Bring to a simmer and cook, stirring, until thickened, 5 minutes. Stir in the mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes. Whisk in the remaining 1 tablespoon butter; add 1/2 teaspoon salt, and pepper to taste. Keep warm until ready to serve.
• 3. Fry the crab cakes; Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet. Add the crab cakes; cook until browned on th bottom, 2 to 3 minutes. Turn and cook until evenly browned on all sides. Serve with the mustard sauce.