CRABMEAT CAKES WITH MUSTARD SAUCE

Teresa Howell

By
@geoter1968

My Husband got this recipe from a Food Network Magazine and made it and it was very Good....


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Comments:

Serves:

8

Prep:

45 Min

Cook:

1 Hr 30 Min

Ingredients

for the crab cakes
6 slice
white bread, crusts removed
1 lb
lump crabmeat, picked over for shells
1/2 c
mayonnaise
1 large
egg yolk
1
stalk celery, finely chopped
1/4 c
finely chopped dill pickles
1 Tbsp
unsalted butter, for frying
1 Tbsp
olive oil, for frying
for the sauce
2 Tbsp
unsalted butter
1 Tbsp
all-purpose flour
2 tsp
curry powder
1 tsp
paprika
1/2 c
low-sodium chicken broth
1 c
milk
3 Tbsp
whole-grain mustard
2 tsp
yellow mustard seeds
kosher salt and freshly ground pepper

Directions Step-By-Step

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 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 th bottom, 2 to 3 minutes. Turn and cook until evenly browned on all sides. Serve with the mustard sauce.

About this Recipe

Course/Dish: Seafood Appetizers