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
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
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.