Crabmeat Cakes With Mustard Sauce

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

• Ready In: 38 mins
• Serves: 8

Ingredients

• For the Cakes

• 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 pickle
• 1  tablespoon unsalted butter, for frying
• 1  tablespoon olive oil, for frying

• For the Sauce

• 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 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.