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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