Crabmeat Cakes With Mustard Sauce |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 8 |
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This comes from the Four Seasons in New York. Ingredients:
6 slices white bread, crusts removed |
1 lb 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 |
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 & freshly ground black pepper |
Directions:
1. Prepare the crab cakes: Pulse the bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet pan.
2. In a large bowl, mix the crab, mayonnaise, egg yolk, celery and pickles.
3. Form into 8 oval-shaped cakes.
4. Dredge each crab cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least 1 hour.
5. Make the sauce: In a small saucepan, melt 1 tablespoon butter.
6. Stir in the flour, curry powder and paprika; cook until the flour and spices lose their raw smell, 1 to 2 minutes.
7. Add the chicken broth and milk.
8. Bring to a simmer and cook, stirring, until thickened, 5 minutes.
9. Stir in the mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes.
10. Whisk in the remaining 1 tablespoon butter; add 1/2 teaspoon salt, and pepper to taste. Keep warm until ready to serve.
11. Fry the crab cakes: Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet.
12. Add the crab cakes; cook until browned on the bottom, 2 to 3 minutes.
13. Turn and cook until evenly browned on all sides.
14. Serve with the mustard sauce.
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