CRABMEAT CAKES WITH MUSTARD SAUCE

CRABMEAT CAKES WITH MUSTARD SAUCE image

Provided by Teresa Howell

Time 2h15m

Number Of Ingredients 19

for the crab cakes
6 slice white bread, crusts removed
1 lb lump crabmeat, picked over for shells
1/2 c mayonnaise
1 large egg yolk
1 stalk celery, finely chopped
1/4 c finely chopped dill pickles
1 Tbsp unsalted butter, for frying
1 Tbsp olive oil, for frying
for the sauce
2 Tbsp unsalted butter
1 Tbsp all-purpose flour
2 tsp curry powder
1 tsp paprika
1/2 c low-sodium chicken broth
1 c milk
3 Tbsp whole-grain mustard
2 tsp yellow mustard seeds
kosher salt and freshly ground pepper

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.