crabmeat cakes with mustard sauce

Ingredients For crabmeat cakes with mustard sauce

• for the crab cakes
• 6 slice

  white bread, crusts removed
• 1 lb

  lump crabmeat, picked over for shells
• 1/2 c

  mayonnaise
• 1 lg

  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