crabmeat cakes with mustard sauce

★★★★★ 4 Reviews
geoter1968 avatar
By Teresa Howell
from Cusseta, GA

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

★★★★★ 4 Reviews
serves 8
prep time 45 Min
cook time 1 Hr 30 Min

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
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How To Make crabmeat cakes with mustard sauce

  • 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.

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