Recipe courtesy of Four Seasons

Crabmeat Cakes with Mustard Sauce

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  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 8 crab cakes
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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

  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.

Cook’s Note

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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