Crabmeat Cakes With Mustard Sauce

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READY IN: 38mins
Recipe by Vino Girl

From Food Network Magazine June/July 2009. This comes from the Four Seasons in New York.

Ingredients Nutrition


  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 ½ 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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