Photo: Crabmeat Cakes with Mustard Sauce Recipe
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
- 1/4 cup finely chopped dill pickles
- 1 tablespoon unsalted butter, for frying
- 1 tablespoon olive oil, for frying
For the Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 teaspoons curry powder
- 1 teaspoon paprika
- 1/2 cup low-sodium chicken broth
- 1 cup milk
- 3 tablespoons whole-grain mustard
- 2 teaspoons yellow mustard seeds
- Kosher salt and freshly ground pepper
Directions
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.
Photograph by Kate Sears
Notes
These crabcakes are very loose, but if handled gently and done in a nonstick skillet, they will hold together. This is not a "typical" crabcake, rather it is all about showcasing the crab.
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By jessgator_9106591
Windermere, FL
on June 23, 2010
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I made this recipe and love the taste the pickles add, as well as the really yummy sauce. The curry powder adds tons of flavor. I used panko instead of the bread crumbs. Also, they did fall apart a little while I was making them, but stayed together pretty well when I cooked them. I have made this recipe several times and will make it again.
By rhnorr_12953660
Denver, 44
on June 23, 2010
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These crab cakes are easy to make and have so much crab flavor. The recipe is just the right amount of ingredients to highlight the crab not cover it up.
By sorrellc_12099954
Cumming, 49
on August 29, 2009
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My wife and I were very excited to try this recipe, but I had the same problem as the other reviewers; crab cakes wouldn't hold together. I very finely chopped the celery and pickles, so I didn't mind that part. The mustard sauce was just OK. The bread and crab that I used were fresh and during prep this looked like it was going to be an awesome dish. But after refrigerating for an hour, the cakes had become soggy. I rolled them in bread crumbs again and the breaded crust itself turned out great. Just couldn't keep them together during frying and plating. Overall, this recipe was not worth the effort.
Read all 6 reviews