Crabmeat Cakes with Mustard Sauce

For the Crab Cakes

1. 6 slices white bread, crusts removed
2. 1 pound lump crabmeat, picked over for shells
3. 1/2 cup mayonnaise
4. 1 large egg yolk
5. 1 stalk celery, finely chopped
6. 1/4 cup finely chopped dill pickles
7. 1 tablespoon unsalted butter, for frying
8. 1 tablespoon olive oil, for frying

For the Sauce

1. 2 tablespoons unsalted butter
2. 1 tablespoon all-purpose flour
3. 2 teaspoons curry powder
4. 1 teaspoon paprika
5. 1/2 cup low-sodium chicken broth
6. 1 cup milk
7. 3 tablespoons whole-grain mustard
8. 2 teaspoons yellow mustard seeds
9. Kosher salt and freshly ground pepper

 

Instructions

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 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.
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 the bottom, 2 to 3 minutes. Turn and cook until evenly browned on all sides. Serve with the mustard sauce.