Recipe courtesy of Four Seasons
From:
Food Network Magazine
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
- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: 8 crab cakes
Ingredients
For the Crab Cakes:
For the Sauce:
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.
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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